8 Mission® Corn Tortillas cut into 1/2-inch strips1 lb. Chicken Breasts cut into 1/2-inch chunks2 fresh Poblano Chiles rinsed and seeded, cut into 1/4-inch strips1/2 cup Onions chopped8 cups Chicken Broth1/4 cup Cilantro Sprigs1/4 cup Lime JuiceGarnish: Sour Cream, Avocado slices
1. Fry tortilla strips in oil until crisp; set aside. Bring broth, onions, and chiles to a boil in a 5 quart pan. Cover and simmer for 5 minutes. Add chicken and cilantro, cover and simmer about 5 minutes. Ladle soup into serving bowls; add lime juice to taste. Divide tortilla strips among bowls. Garnish with sour cream and avocado slices as desired.
Video Sopa de Tortilla Mexicana by Jauja Cocina Mexicana