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Ингредиенты
- 1 whole chicken breast (about 1¼-lbs)
- 4 cups chicken broth
- 1 onion, sliced
- 3 garlic cloves
- 2 tbsp vegetable oil plus additional for frying the tortillas
- 14 to 16 oz can tomatoes, drained
- ⅓ cup fresh lime juice
- 2 fresh or pickled jalapeño peppers, or to taste, seeded and minced
- 6 7 inch corn tortillas, halved and cut crosswise into ¼-inch-wide strips
- Chopped fresh coriander for garnishing if desired
Инструкции
- In a large saucepan combine the chicken breast, broth, and 3 cups water.
- Bring the liquid to boil, and simmer the chicken, covered for 20 minutes or until cooked through.
- Let the chicken cool in the broth. Transfer the chicken to a bowl reserving the broth. Discard the skin and bones. Shred the meat.
- In a heavy skillet cook the onion and the garlic in 2-tbsp of oil over medium heat, stirring, until the onion is golden.
- In a blender or food processor puree the mixture with the tomatoes. Stir the puree into the reserved broth with the lime juice and the peppers. Simmer the soup for 5 minutes.
- Meanwhile, in the cleaned skillet, heat ¼ inch of the additional oil over medium-high heat until it is hot but not smoking.
- Fry the tortilla strips in batches for 30 to 45 seconds, or until they are crisp. Transfer them as they are fried with a slotted spoon to paper towels. Add the shredded chicken and the tortilla strips to the soup.
- Simmer the soup for 1 to 2 minutes, or until it is heated through. Ladle the soup into heated bowls and garnishing it with the coriander.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 476g | |
| Recipe makes 3 servings | |
| Calories 224 | |
| Calories from Fat 124 | 55% |
| Total Fat 13.98g | 17% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.29g | |
| Cholesterol 30mg | 10% |
| Sodium 623mg | 26% |
| Potassium 544mg | 16% |
| Total Carbs 10.57g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.99g | 2% |
| Protein 14.21g | 23% |
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