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Meat
Easy
6 Servings
Allergens 
No Allergens specified
5 Hours, 15 Minutes
Diets
I call this Easy Chicken Tortilla Soup but it’s even easier than easy. The most time consuming part of this recipe is sauteing the onions. My sisters in law Chana and Nava both asked me for a quick easy one pot dinner recipe that tastes really good. This fits both criteria and it’s delicious and tastes gourmet.
2 tablespoons Bartenura Olive Oil
1 large onion, diced
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
3 gaujillo chiles, seeds and veins removed
1 (14-ounce) can diced tomatoes
4 chicken breasts
10 small corn tortillas
1 (32-ounce) container Manischewitz Chicken Broth
1 cup chopped cilantro
1 teaspoon salt
Saute onions in a Dutch oven until translucent.
Add minced garlic and sauté another 30 seconds until fragrant.
Add the rest of the ingredients to the pot.
Put covered pot in the oven at 225 degrees Fahrenheit for five hours.
Remove pot from oven, stir contents (once soup is cooked, a quick stir will break up the ingredients) and shred chicken using tongs. You then add fresh cilantro.
Put the soup back in the oven for another 20 minutes.
To see more of Batshevas’ recipes go to www.kitchencoup.com or on Instagram @kitchencoup
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