1. Cut tortillas into chips size strips. Heat oil in skillet until very hot but NOT smoking. Quickly fry the strips in batches until they are crisp, 1-2 min per side. Drain on paper towels. 2. Fry the chicken breast on a pan until done (i like to pour some lime juice over chicken 1 min before removing from pan - it adds a nice fresh flavour to the chicken). Shred chicken as finely as your time allows. The finer the more the chicken flavour will mix with the soup. 3. Make the salsa (tomatoes, onions, garlic, jalapeno, cilantro, olive oil, lime salt). 4. Put the salsa and chicken broth in a large sauce pan. 5. Bring to a boil, reduce heat and simmer, covered for 15 minute. 6. Puree the soup with hand mixer or in blender. 7. Add lime and salt to taste. 8. Place tortilla chips and chicken in bowls, pour soup and garnish with shredded mexican cheese or other dry cheese. 9. Tip 1 - if you know that you will be making the salsa for the soup only, there will be no need to finely chop any ingredients as it will be blended anyway. 10. Tip 2 - I add more garlic and make the soup quite spicy. 11. Tip 3 - the tortilla chips can be omitted. 12. Tip 4 - I have also used canned diced tomatoes, drained well, instead of fresh tomatoes with good results. ---------------------------------------------------------------------------
Nutrition
Ingredients
