Description
Learn how to make delicious On The Border Chicken Tortilla Soup at home with this easy recipe. Perfect for a cozy night in!
Ingredients
- 1 pound (454 g) boneless skinless chicken breasts
- 1/2 teaspoon (3 ml) cumin
- salt & pepper to taste
- 48 ounces (1.42 L) chicken broth
- 1/2 cup (120 ml) yellow onion diced
- 1/2 cup (120 ml) salsa
- 5 tablespoons (75 ml) uncooked white rice
- 1 medium zucchini halved & sliced into half moons
- 1/2 cup (60 g) shredded cheese (use a halal-friendly option)
- chopped cilantro for garnish
Instructions
- Sprinkle the chicken with cumin, salt, and pepper, then put it aside.
- In a large pot, combine the chicken broth, chopped onion, and salsa. Warm the mixture over medium heat until it starts bubbling.
- Once bubbling, place the chicken breasts into the pot.
- Cook the chicken until it turns white (this should take about 10-12 minutes, ensuring the internal temperature reaches 165°F). Carefully take out the cooked chicken, shred it, and return it to the pot.
- Introduce the rice and zucchini to the soup.
- Let the mixture simmer for 15 minutes until the rice is soft.
- Ladle the soup into bowls and top with tortilla strips, cheese, and cilantro for garnish.
Notes
- Consider marinating the chicken breasts in a cumin, salt, and pepper mixture for enhanced flavor before cooking.
- To add heartiness to the soup, include additional vegetables like bell peppers or corn.
- For a thicker consistency, increase the rice amount or thicken with a cornstarch-water mixture.
