Caldos
Soups & Stews

Mexican Chicken Tortilla Soup

3 1/2 cup chicken broth 
2  whole small chicken breast 
(about 1 1/4 pounds total) 
1/2 cup onion-chopped 
1/2 tsp ground cumin 
1  clove garlic-minced 
1 tbsp cooking oil  
1  can tomatoes-cut up 
1  can tomato sauce 
1  can whole green chili peppers
-rinsed, seeded cut into 
thin bite-size strips 
1/4 cup snipped fresh cilantro 
or parsley 
1 tbsp snipped fresh oregano 
or 1 teaspoon dried oregano-crushed 
6  corn tortillas 
1 cup shredded cheddar 
or Monterey Jack cheese (4 oz) 

Place chicken broth in a 
large saucepan or Dutch oven, 
add chicken breasts. 
Bring to boiling. 
Reduce heat and simmer, covered,
about 15 minutes 
or until chicken is tender 
and no longer pink.
Remove chicken from broth. 
Let stand until cool 
enough to handle. 
Skin, bone, and finely shred chicken, 
set chicken aside. 
Discard skin and bones. 
Strain broth through a large sieve 
or colander lined with 2 layers 
of 100% cotton cheesecloth. 
Skim fat from broth 
and set broth aside.
In the same saucepan cook onion, 
cumin, and garlic 
in the 1 tablespoon 
hot oil until onion 
is tender but not brown. 
Stir in strained broth, 
undrained tomatoes, tomato sauce, 
chili peppers, cilantro or parsley, 
and oregano. Bring to boiling. 
Reduce heat and simmer, covered, 
for 20 minutes. 
Stir in shredded chicken, 
heat through.
Meanwhile, 
cut tortillas in half, 
then cut crosswise 
into 1/2-inch-wide strips. 
In a heavy medium skillet 
heat 1/4 inch oil. 
Fry strips in hot oil, 
about half at a time, 
about 1 minute or until crisp 
and light brown. 
Remove with a slotted spoon, 
drain on paper towels.
Divide fried tortilla strips 
among four soup bowls. 
Ladle soup over tortilla strips. 
Sprinkle each serving 
with shredded cheese. 
Serve immediately.