Sopa de tortilla yucatan
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Tortilla, corn | |
| 2 | tablespoons | Oil |
| ½ | Onion; chopped | |
| 4 | ounces | Green chile; chopped |
| 2 | cups | Chicken, cooked; shredded |
| 6 | cups | Chicken broth |
| 1 | Tomato; peeled, seeded & chopped | |
| 2 | tablespoons | Lime juice |
| Salt; to taste | ||
| Lime; thin slices | ||
| --- per Bill Segui | ||
| Fidonet COOKING echo | ||
Directions
Cut tortillas into ½" strips and fry in hot oil until crisp. Drain and set aside. In a large saucepan, heat a small amount of oil and add onions and green chiles. Saut# until just golden. Do not let onions brown. Add the chicken broth and shredded chicken and cover.
Simmer slowly for about 15 minutes. Add chopped tomato and simmer a few minutes longer. Stir in lime juice and salt if needed. To serve, ladle into individual soup bowls with a few tortilla strips in each bowl. Add a lime slice to float and serve.