Tortilla Soup, Bien Rica
From freshrecipes 13 years ago
- 15 minutes to make
- Serves 3
My mother-in-law, the beautiful Conchita, immigrated from Mexico to the Rio Grande Valley in South Texas with a flair for making meals that were bién rica. I have adapted some of her recipes such as tortilla soup. Read more More of my original recipes are on my website rozmena.wordpress.com See less
Ingredients
- 1 ½ quarts homemade chicken broth (OK, buy it boxed it you don’t have homemade.) shopping list
- 3 Roma tomatoes, chopped shopping list
- 1 tsp. cumin (comino in Spanish) shopping list
- salt to taste shopping list
- 2-3 Tb. (to taste) salsa, such as salsa casera shopping list
- ½ chicken breast chopped. shopping list
- (Use leftover roast chicken, or you can cook raw breast in the soup.) shopping list
- 1 cup cooked rice shopping list
- several sprigs of fresh cilantro for each bowl shopping list
- 3 sprigs fresh oregano, chopped fine. (You can substitute dried oregano) shopping list
- 1 Tb queso cotija or queso fresco for each bowl shopping list
- 1 avocado sliced shopping list
- lime juice to taste shopping list
- 3 corn tortillas. shopping list
How to make it
- Heat broth to boil See Photo
- add tomatoes and cumin
- If using raw chicken breast, add it at this point and cook on medium for 10 minutes.
- Add rice, salsa and salt to taste.
- Heat tortillas on a comal or heavy frying pan until crispy. See Photo
- When they are cool, break into pieces.
- If using cooked breast, put in the soup at the last minute so as not to lose the flavor.
- Pour soup into bowls. Add oregano, cilantro, lime juice as you desire, and stir.
- Crumble cheese on top and add avocado slices and tortilla pieces. ¡Disfrùtela!
tortilla on comal
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