Sadly, during a Cancun resort vacation I had an awful respiratory flu. My room-service order for most of the stay was tortilla soup, flan, and brandy. The soup was mild and comforting, the flan was bland and comforting, and the brandy stung my sore throat with what I hoped was medicinal effect.
This quick and easy tortilla soup has plenty of nicely balanced flavor. Whether you’re under the weather or on top of the world, it’s a winner.
| Very Easy Tortilla Soup | Print |
Recipe type: Soup
Cuisine: Southwest
Author: Eileen Beran
Prep time:
Cook time:
Total time:
Serves: 4 servings.
Ingredients
- 4 cups chicken broth
- 1 chicken breast (about 8 ounces)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- Pepper to taste
- 1 tablespoon olive oil
- 2 tortillas (flour, or corn or rice for gluten-free), cut into short, thin strips (omit for paleo)
- 2 to 4 shakes Tabasco sauce
- Juice of 1 lime, plus 1 lime for garnish
- 1 avocado, sliced
Instructions
- In a medium saucepan, simmer chicken broth over medium-low heat.
- Season both sides of the chicken breast to taste with cumin, coriander, and salt and pepper. Heat oil in skillet over medium heat. Place chicken in skillet and brown for 8 to 10 minutes on each side or until cooked through. Remove chicken from skillet and cut into small pieces.
- In the same skillet, fry the tortilla strips until crisp and golden.
- Add lime juice and Tabasco sauce to broth, and season to taste with salt and pepper.
- Place chicken and avocados in individual serving bowls. Ladle broth into bowls, and sprinkle tortilla strips on top. Garnish with lime wedges.
Serving size: 2 cups. Calories: 533. Fat: 28g; Saturated fat: 7g; Carbohydrates: 11g; Sugar: 2g; Sodium: 1071mg; Fiber: 4g; Protein: 57g; Cholesterol: 150mg.
