CentMenu / Lunch
Chicken tortilla soup
A tomato and chicken soup with toasted corn tortilla strips for crunch.
Ingredients
4 servings · US + metric
- 1.06 lb (480 g) boneless chicken thighs
- 8 corn tortillas
- 14.11 oz (400 g) canned chopped tomatoes
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) sunflower oil
- 1½ tsp (3 g) ground cumin
- 1 chicken stock cube
- 1 lime
- ¼ tsp (2 g) salt
Let’s cook
Cut 8 corn tortillas into strips; heat 2½ tsp (12.5 ml) sunflower oil in a wide pot over medium heat and toast the strips in batches for 4 minutes, then remove.
Chop 1 onion and 2 garlic cloves; add 2½ tsp (12.5 ml) sunflower oil to the pot and sauté them for 5 minutes.
Remove any bones from 1.06 lb (480 g) boneless chicken thighs; add with 14.11 oz (400 g) canned chopped tomatoes, 1½ tsp (3 g) ground cumin, 1 chicken stock cube, ¼ tsp (2 g) salt and water to cover generously.
Simmer over low heat for 25 minutes, until the chicken reaches 165 °F (74 °C); shred it and return to the soup, then serve with tortilla strips and wedges of 1 lime.