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Easy Tex-Mex


Published: 09/25/2013

by Rosalyn Ralph

Weekends are a good time to enjoy some family meal time. Tex-Mex dishes are easy and delicious and the whole family can take part in the preparation.


Tortilla Chicken Soup

You can make the soup a day ahead and then prepare the toppings just before serving. 



4 corn tortillas, 5- to 6-inch diameter

4 tsp. olive oil

2 cups chicken broth

1 14-oz. (398 ml) can fire-roasted tomatoes

1 tsp. (or to taste) ancho chili powder

1 garlic clove, pressed

1/4 tsp. ground cumin

12 oz. (340 g) skinless, boneless chicken breast, diced

1 medium carrot, peeled and diced

1/2 cup diced celery

1/4 cup chopped fresh cilantro

1 Tbsp. fresh lime zest

Sour cream for garnish

Salt and pepper to taste



To prepare soup, heat half the olive oil in a saucepan. Stir in diced carrots and celery and cook for 2-3 minutes. Add garlic and sauté, taking care not to burn it. Add chicken broth, chili powder and cumin. Purée the tomatoes and add to the broth and vegetable mixture. Bring to a boil and add chicken plus salt and pepper to taste. Reduce heat to a simmer until chicken and vegetables are cooked, about 15-20 minutes. If making ahead, allow soup to cool and refrigerate in a covered bowl.


To prepare tortillas, preheat oven to 350°F. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on baking sheet. Bake until light golden, about 15 minutes.


To serve, heat soup and ladle into serving bowls. Top with cilantro, sour cream, lime zest and tortilla strips. Serves 4.



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