Chicken Tortilla Soup
Author: 
Recipe type: Soup
Cuisine: Mexican
Serves: 4 servings
 
You'll love this lighter take on a traditional Mexican favorite!
Ingredients
  • Broth:
  • 1 pound chicken bones, roasted
  • 1 celery, stick
  • 1 onion, quartered
  • 1 carrot, peeled and cut into chunks
  • 2 guajillo chiles, with seeds, torn into pieces
  • 1 ancho chiles, toasted and de seeded
  • 3 cloves garlic, chopped
  • 3 plum tomatoes, diced
  • 3 epazote leaves
  • ½ teaspoon ground cumin
  • ½ teaspoon oregano
  • ½ serrano
  • Vegetables:
  • Carrots, medium dice
  • Chayotes (pear squash), medium
  • Baby multicolored potatoes, cut in half
  • Zucchini, small dice
  • Garnish:
  • 4 corn tortillas, cut into ½ inch strips and fried until golden and crispy and seasoned with salt (*optional:* tortilla chips)
  • 2 diced avocados
  • Grated cotija cheese
  • Cilantro sprigs
Instructions
  1. Place all of the ingredients in a pot except the chile guajillo and chile ancho and cover with water by 2 to 3 inches-inches.
  2. Bring to a boil, then turn down the heat and bring to a slow simmer for 3 hours.
  3. Using a ladle skim the excess fat off the top of the soup.
  4. Strain and discard the bones and vegetables. Season with salt.
  5. In a small pot add 1 cup of water add the chiles and bring to a boil.
  6. Turn the heat off and let rest for 5 minutes.
  7. Add the chiles and the water to a blender and blend for 30 seconds.
  8. Add the chile puree to the soup 1 hour into the cooking process.
  9. Add the carrots and potatoes to the soup and cook for about 5-8 minutes on medium high heat. Then add the chayote and cook until almost tender about 3 minutes.
  10. Add the zucchini and the chicken and cook for another 3 minutes.
  11. To serve, ladle the soup into a bowl and garnish with tortilla strips, avocado, cotija cheese and cilantro.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2016/01/lighter-way-enjoy-chicken-tortilla-soup/