Chicken Tortilla Caldo
Do you just get tired of plain chicken noodle soup? Well, try this spicy chicken tortilla soup that eats more like a stew. It has those aromatic tones of walking into your favorite Mexican restaurant with the chicken, vegetbles and cilantro tantilizing your nose, but when you take a bite the jalapeno and corn flavors explode in your mouth with that little bit of burn licking your tongue. Plus, you cannot forget the gooey cheese and crunchy corn tortillas chips that round out that Mexican experience. Its just "Orgasmic"!!
Ingredients
- 1 large chicken breast (You can use already shredded chicken)
- 10 cups water (Usebroth if using precooked chicken)
- 2 stalks celery chopped
- 1/4 red onion chopped
- 2 carrots sliced
- 1 potato cubed
- 1 jalapeño sliced (optional)
- 4 corn niblets
- 1 can drained rótel
- 1/8 cup cilantro chopped
- 1 lime juiced
- 1 pkt Sazón
- 1/4 tsp MX oregano
- 1/4 tsp Cumin
- 1/2 tsp Garlic powder
- 5 corn tortillas cut strips (used for thickener)
- Salt & pepper to taste
Instructions
-
Cook chicken in boiling salted water.
When chicken is done ,remove and roughly shred.
Add remaining ingredients and cook till soft.
Serve and garnish.
Recipe Notes
Garnish with: cheddar cheese, more cilantro, chopped avocado, corn chips and toasted lime zest.
Tip: Zest lime before juicing and toast zest in with a little salt till brown. Gives a nice nutty lime flavor.
FYI. This is really good with pork carnitas instead of chicken or added to.
