Sopa de Tortilla con Tinga de Pollo

La sopa de tortilla con pollo es un clásico, pero esta versión tiene el toque picante de la favorita mexicana tinga de pollo. La tinga de pollo lleva pollo desmenuzado y está condimentada con chiles chipotles, por lo que tiene un agradable sabor ahumado a tomate. La acompañamos con unas verduras deliciosas, tiras de tortilla crujientes y tus ingredientes frescos favoritos. Este plato recuerda a la preparación clásica mexicana de la tinga de pollo, que se sirve sobre una tostada. ¡Qué deliciosa!

📝 Ingredients

• 2 large boneless skinless chicken breasts (about 1 1/2 lb)
• 1 teaspoon salt
• 1 carton (32 oz) Old El Paso™ Chicken Tinga Broth
• 1 can (14.5 oz) diced tomatoes
• 1 bag (12 oz) frozen whole kernel corn
• 1 medium white onion, diced
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 1 cup crispy tortilla strips or tortilla chips
• 1/4 cup chopped fresh cilantro
• 3 fresh radishes, cut into matchsticks (about 1/4 cup)
• 1/4 cup sour cream or Mexican crema
• 1 cup thinly sliced green cabbage or green leaf lettuce
• 1 medium avocado, pitted, peeled, and diced
• 1 lime, cut into wedges

👨‍🍳 Instructions

1. 1Sprinkle both sides of chicken breasts with salt. In 5-quart Dutch oven, heat broth to boiling over high heat; reduce heat to medium-low. Add chicken, and cover. Simmer 15 to 20 minutes, turning chicken halfway through, until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken from broth to cutting board to cool slightly.
2. 2Add tomatoes, frozen corn, onions, and green chiles to broth, and stir. Cover and simmer gently about 5 minutes.
3. 3Meanwhile, shred chicken with two forks, and return to soup. Simmer, uncovered, on medium-low heat for additional 10 minutes.
4. 4Ladle soup into bowls, and top each with 2 tablespoons crispy tortilla strips. Serve with desired toppings.