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.