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Mexican Tortilla Chicken Soup
Description Mexican Tortilla Chicken Soup
Serves 8


4 red ripe tomatoes, half & seeded
1 onion, cut in half
1 whole head garlic, cut top off
2 whole chicken breasts on the bone, skinless
2 quarts chicken stock
defatted 2 limes, zest & juice
1 tsp. fresh oregano, minced
1 tsp Sea salt
1 tsp freshly ground black pepper
1 cup plus 2 tablespoons extra virgin olive oil
6 large scallions, minced
6 6-inch corn tortillas, cut into thin strips
2 jalapeños, seeded and minced
2 limes, cut into wedges

Preheat the oven to 350°. Arrange the tomatoes, onion and garlic on a sheet pan, drizzle with olive oil and sprinkle with salt and roast for 30 minutes. Remove the vegetables and let them cool. Peel the garlic, onion and tomatoes and chop. In a large stockpot, bring chicken stock to a boil and cook the chicken breasts for 20 minutes. Transfer the chicken to a platter and let cool. Strain the chicken stock. Remove the chicken from the bones and tear into thick shreds. In a large frying pan, heat oil to 375 degrees and fry tortilla strips until golden in color about 3 minutes, stirring occasionally. Drain on to a paper towel-lined plate and season with salt. Repeat with the remaining tortilla strips, lowering the heat if the oil gets too hot. Add to the strain chicken stock, the lime zest and juice, salt and pepper, roasted onion, garlic and tomatoes reduce the heat to low and simmer for about 30 minutes. Add the chicken to the chicken stock and cook until heated through. Ladle the soup into individual bowls, top with the tortilla strips and sprinkle with oregano. Serve with lime wedges green onions and jalapeno.


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