Authentic tortilla soup recipe

A staple of Mexican cuisine, tortilla soup is perfect for cold winter days (or warm ones too). This dish is easy to make for a night alone or for a big party.

Ingredients:

• 4 cups Chicken stock
• 3 chicken breasts, shredded
• 4 Tomatoes, diced
• 1 small onion, diced
• 2 garlic cloves, diced
• Corn tortillas (or any kind of nachos work as well)
• Olive oil
• 1 jalapeño pepper, diced
• 1 Avocado, diced
• Fresh cilantro, chopped
• 2 limes
• Panela cheese*

Directions:

In a large saucepan heat vegetable oil. Cook the onions for two minutes or until softened. Add the jalapeño and the garlic. Cook for another minute. Pour the chicken broth and tomatoes into the saucepan. Bring to a boil. Once boiling, lower the heat and simmer for 25 minutes.

On another pan, add a little bit of olive oil and cook the chicken breasts on both sides. Once both sides are golden brown, cover with water and boil until thoroughly cooked. Remove chicken from pan and set aside to cool. Once cool enough to handle, shred the chicken.

In a serving bowl, add the soup, chicken, avocado, cheese, and tortillas. Add lime juice to taste and top with cilantro.

*Panela cheese can be hard to find in some places. It can be substituted with shredded Monterrey cheese or mozzarella.