Chicken Tortilla Soup Johanna Boyce

3 Large cans chicken broth

1 garlic clove, minced

3 - 4 chicken breasts cut in 1/4ths

3 - 4 carrots, peeled and chopped

3 – 4 celery stalks, chopped

1⁄2 white onion, chopped or sliced

2 - 3 Tbs. Olive oil

1 tsp cumin powder

1 can tomato sauce

1 can tomato paste

1 - 2 jalapeños, boiled and minced

*Put water & jalapeños in the thin plastic bag from grocery store & boil in microwave for 2-3 minutes.
**Careful when you open because steam will be very potent!

1 bunch cilantro, chopped

1⁄2 - 1 cup vegetable oil

Corn or flour tortillas, cut into strips (approx. 6 – 8)

Avocado, diced

Queso Fresco, sliced

Directions:

In large stock pot add chicken broth and heat on high. Add chicken to broth, Add salt, pepper, garlic
powder or garlic salt.

While chicken is cooking, in a large sauté pan add 2 Tbs. olive oil, heat and add onion, carrots and celery.
Sauté until almost done and turn off heat.

Take chicken out of broth once cooked (don’t overcook) and set aside to cool for a few mins, then cut or
shred into bite size pieces, add back into broth along with vegetables. Turn stock pot to medium heat.

In sauté pan add about 1 Tbs. olive oil and minced garlic. Sauté for a min, then stir in tomato sauce,
paste, cumin and jalapeño. *Add a little at a time to taste depending on how spicy you want it. Heat
until sauce mix is thickened then add to pot and stir well adding chopped cilantro, salt & pepper to taste
and a pinch of red pepper flakes (optional).

In another sauté pan, heat vegetable oil on high heat. Add tortilla strips and fry 'til golden brown, then
set on paper towels to absorb oil and salt. Serve soup with avocado and queso fresco and tortilla strips
for garnish.

*I like to warm flour tortillas and wrap queso fresco in it and dip into soup.

(Another option is to buy a pre-cooked chicken, debone it and just add to soup after vegetables and
sauce is done).