Mexican Chicken Soup

Mexican tortilla soup and aguacate colorful mexico food

PREP TME  4 minutes

COOKING TIME 16 minutes

SERVES 4 

  • 5 white corn tortillas (6″) sliced into 1/4″ strips
  • 5 C. reduced-sodium (organic) chicken broth
  • 1 Whole boneless, skinless chicken breast (12oz.) thinly sliced crosswise.
  • 2 Tbsp. of salsa
  • 3/4 C. halved grape tomatoes
  • 1/4 C. of cilantro leaves

Scatter tortilla strips on toaster oven tray. Toast, turning strips occasionally, until aromatic and golden in spots, about 5 minutes. Remove tray from toaster oven and set tortilla strips aside.

Bring broth to a boil in large, heavy pot.

Add chicken, salsa, and grape tomatoes and return to a boil. Immediately remove from heat.To serve, divide tortilla strips and cilantro leaves among 4 bowls, mounding them in the center. Ladle hot soup into bowls and serve.