Need Autumn will be even more special with this recipe.
Instructions
1
Heat the olive oil in a large soup pot over medium-high heat, then add the onion. Cook until translucent, about two minutes, then add the garlic and cook for an additional minute. Stir in the tomatoes, salt, and oregano and cook for another minute, then add the chicken broth, bring to a boil, and reduce the heat to simmer for 30 minutes, until the tomatoes melt into the broth.
Ingredients you will need
Broth
Olive Oil
Tomato
Oregano
Garlic
Onion
Salt
Soup
Equipment you will use
Pot
2
In the meantime, prepare the tortilla strips.
Ingredients you will need
Tortilla Strips
3
Heat the corn oil in a shallow skillet until a small piece of tortilla bubbles vigorously when added, then fry the strips in batches until golden, about 2 minutes.
Ingredients you will need
Corn Oil
Tortilla
Equipment you will use
Frying Pan
4
Transfer to paper towels to drain and toss while still hot with salt.
Ingredients you will need
Salt
Equipment you will use
Paper Towels
5
Season the chicken breast with a little salt and pepper and add the remaining olive oil to a skillet.
Ingredients you will need
Salt And Pepper
Chicken Breast
Olive Oil
Equipment you will use
Frying Pan
6
Heat over medium-high heat, then add the chicken and sear on both sides until golden, 3-4 minutes per side. The chicken does not necessarily need to be cooked all the way through.
Ingredients you will need
Whole Chicken
7
Add it to the soup with 3-4 minutes remaining in the cooking time.
Ingredients you will need
Soup
8
In a dry skillet, toast the chiles over medium-high heat until they soften, 1 to 2 minutes. Push them into the surface of the skillet as needed with a wooden spoon.
Ingredients you will need
Chili Pepper
Toast
Equipment you will use
Wooden Spoon
Frying Pan
9
Remove to a cutting board, then stem and de-seed them and chop into small pieces.
Equipment you will use
Cutting Board
10
Ladle the broth into shallow bowls and garnish as desired.