Sop Tortilla

Name: Sop Tortilla
Cuisine: mexican
Ingredients: 2 tbsp vegetable oil; 1 large white onion, diced; 4 garlic cloves, minced; 2 jalapeños, stemmed and minced; 1 tbsp dried oregano (Mexican preferred); 1 tsp ground cumin; 2 tbsp tomato paste; 6 cups chicken broth (low sodium); 2 cups canned diced tomatoes with juices; 2 boneless skinless chicken breasts (about 300g); 8 corn tortillas, cut into 1/4-inch strips; 1 cup vegetable oil (for frying tortillas); 1 avocado, diced; 1/2 cup queso fresco, crumbled; 1/4 cup fresh cilantro, chopped; 2 limes, cut into wedges

MBG-eligible

Tortilla Soup

Sop Tortilla — Photo: Michael Rivera, CC BY-SA 4.0 · wikimedia-commons

Ingredients

2 tbsp vegetable oil
1 large white onion, diced
4 garlic cloves, minced
2 jalapeños, stemmed and minced
1 tbsp dried oregano (Mexican preferred)
1 tsp ground cumin
2 tbsp tomato paste
6 cups chicken broth (low sodium)
2 cups canned diced tomatoes with juices
2 boneless skinless chicken breasts (about 300g)
8 corn tortillas, cut into 1/4-inch strips
1 cup vegetable oil (for frying tortillas)
1 avocado, diced
1/2 cup queso fresco, crumbled
1/4 cup fresh cilantro, chopped
2 limes, cut into wedges

Instructions

1Heat 2 tbsp oil in large pot over medium heat. Add onion and cook until translucent, 5 minutes.
2Add garlic, jalapeños, oregano, and cumin; cook 1 minute until fragrant.
3Stir in tomato paste and cook 2 minutes to deepen flavor.
4Add chicken broth and diced tomatoes; bring to simmer. Add chicken breasts and poach 15-18 minutes until cooked through.
5Remove chicken, shred with two forks, and return to pot.
6Meanwhile, heat 1 cup oil in small skillet over medium-high. Fry tortilla strips in batches until golden and crisp, 30-45 seconds. Drain on paper towels; salt lightly.
7Ladle soup into bowls. Top each with fried tortilla strips, avocado, queso fresco, and cilantro.
8Serve immediately with lime wedges for squeezing over top.

Source: llm-generated