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Chicken Tortilla Soup

This is one of my favorite recipe in the whole world. When it comes to soups, my favorite soup any give day will be Tortilla soup. I can have this every day(well may be for 4 days in a row).
The broth is what makes this soup so special. Tortilla soup is made out of chicken broth which is light and combined with roasted tomatoes, onion, chiles and tortillas, cut into strips and fried. Well with very little modifications, here is my version of Tortilla soup.


4 corn tortillas
1 tbsp oil
1/2 Jalapeno chopped real fine(I like spicy food. can be substituted with 1 Serrano or 2 poblano peppers)
1/2 medium onion, diced
1 teaspoon ground cumin
1/2 pound boneless, skinless chicken breast piece
4 cups chicken broth
1/2 10-ounce can diced tomatoes with green chiles
1/2 10-ounce can Corn kernels 
2 tablespoons lime juice
oil for frying tortilla chips

For Garnish

4 tbsp chopped onions
1/4 cup mixture of  shredded Cheddar cheese and Monterrey jack cheese(I also added a tbsp of pepper jack)
4 tbsp chopped fresh cilantro
Dollop of sour cream
 2 tbsp of chopped avocado

For Chicken

Preheat the oven to 350F. Place the chicken breast in between two plastic wraps and pound with a rolling pin to make the breast piece thinner. Rub the pounded chicken breast with a tbsp of ginger garlic paste, little bit salt and pepper. Place it on a baking sheet and throw it in the oven for 15 to 20 minutes. Take it out and shred it or cut it into cubes and keep aside.

For the chips

Chop the tortillas into thin pieces(Cut tortilla into half and again into half. Stack them and slice then thin.). Heat the oil and fry thinly sliced tortillas. Drain them on paper towels and sprinkle some salt on top. Keep them aside.

For Soup

Heat 1 tbsp oil in a sauce pan. Add Jalapeno and onion and cook, stirring, until the onion begins to soften may be for 3 to 5 minutes. Add cumin, stir and cook for 1 minute. Add chicken broth, tomatoes and their juice, corn kernels. Bring to a boil, reduce heat and simmer for 10 minutes. Add in the chicken and let it cook for 10 minutes. Remove from the heat and stir in lime juice. Adjust the salt at this point.


The above recipe makes two servings of soup. 
In the bottom of a bowl add 1 tbsp avocado, half of the onion, 1/2 of cilantro cilantro and 1/2 of the cheese. Ladle the soup into the bowl and top with a dollop of sour cream and handful of tortilla chips.


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