Chicken Tortilla Soup

Second Autumn Soup 2011: Tortilla Soup

As I said before, in my Veggie Soup post, I love soups, and in autumn AND WINTER I want to eat soup all day long =)  

For this delicious soup you will need:

• Tortilla chips (you can also fry tortilla pieces in boiling oil for 2 minutes, stirring, and then draining)
• 2 tbsp tomato pure
• Cream (sour cream works best)
• 2 pasilla chiles (or black chile)
• 2 cups chicken broth
• 1 chicken breast (boneless and skinless)
• 1 cup of water
• salt and pepper
• 1 tbsp Knorr chicken broth bouillon
• 1 tsp olive oil
• 3 tomatoes
• 2 garlic cloves finely chopped
• cheese (melting-type)

Directions:

Cut the tomatoes in fourths.

Place the tomatoes, chicken broth bouillon and 1/2 cup water in the blender and blend until you get a uniform sauce.

In a deep skillet place the chicken broth, garlic and remaining water and bring them to boil. When it gets bubbly, add the tomato sauce you blended and keep stirring.  

When bubbling, add the tomato pure and 1/2 tsp of both salt and pepper and keep stirring. Lower heat and let simmering.

While the soup is simmering, heat oil in a skillet and place chicken breast. Do not use any salt or pepper. Let it cook in very low heat, that way it will be juicy and well cooked.

While the soup is simmering and the chicken breast is cooking, cut in squares the cheese (Use monterey jack, oaxaca, any white cheese -even mozzarella; do not use American cheese) and cut in Julienne the chile.

Now, in the plate (or cup) you will be serving the soup, place the cheese and the chile. Top them with tortilla stripes/chips.

When the chicken breast is done, cut it in stripes.

Top the tortilla chips with the chicken breast stripes.

Top it with the tomato soup and finally, add 2 tsp of cream (sour works best, but you can still use regular).

  

  

Enjoy!