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Mexican Chicken Soup Recipe

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This recipe for Mexican Chicken Soup is from The Eating Olympics Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken breasts
2 tbsp extra-virgin olive oil
1 large onion chopped
1 tsp minced garlic
2 jalapeņos, seeded and chopped
1 (15 oz) can diced tomatoes
2 (32) oz of chicken broth
1 tsp salt
1 tsp pepper
1 large avocado
cilantro for garnish
3 cups of cooked white rice
8 corn tortillas
canola oil for pan frying tortillas
Directions:
Directions:
Boiled chicken breast for 20 mins. Cool and cut in large chunks. Put aside. Cook white rice to yield 3 cups. Add olive oil to large soup pot along with onions, garlic, jalapeņos, and tomatoes. Cook for 10 mins stirring frequently. Pour in chicken broth and seasonings. Bring to boil and let simmer 20 mins. Heat canola oil in pan and cut corn tortilla into strips. Fry until they are crisp on both sides. Slice avocado into thin slices. Ready to serve. In each bowl add some rice, then ladle soup mixture and add chicken pieces on top. Top with sliced avocados and fried tortilla strips. Garnish with cilantro. Repeat for each serving.
Number Of Servings:
Number Of Servings:
8

 

 

 

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