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Chicken Tortilla Soup

CHICKEN TORTILLA SOUP
Bahama Breeze Copycat Recipe

Serves 6-8


Broth:
1 tablespoon olive oil
1 cup squash, diced
1/2 cup red onion, diced
1 teaspoon chopped garlic
2 teaspoons sliced jalapeno, no seeds
8 cups chicken broth, canned
1 1/2 cups canned corn kernels, drained
1 cup tomatoes, diced
1 cup jicama, diced
salt to taste
1/4 cup fresh squeezed lime juice
1 teaspoon oregano, chopped
1 lb chicken breast, fully cooked and sliced

Garnish:
8 tablespoons cilantro, chopped
8 tablespoons avocado, diced
4 blue corn tortillas, 6 inch
4 white corn tortillas, 6 inch
1 cup canola or peanut oil
salt, as needed

To make the broth:  Heat the oil in a large pot until hot. Add the squash, onions, jalapenos and garlic, then saute until they loose their raw appearance. Add the chicken broth, corn, jicama, and tomatoes, then bring to a boil. Reduce the heat and simmer until the squash is tender. Season to taste with salt, then add the lime juice, oregano and fully cooked sliced chicken breast. Simmer for an additional 5 minutes then cut the heat.

Garnish:  Cut the tortilla strips in half on a clean cutting board, then cut into 1/8th inch strips and set aside. Place the oil in a small pan and heat to medium heat. Add small amounts of the strips and fry until crisp. Remove and place on a paper towel lined plate to absorb the excess oil. Lightly season the crisp tortillas with salt. Repeat the process until all the tortillas are fried. Serve the soup hot with, and garnish with diced avocado, chopped cilantro and crisp tortilla strips.

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