Steps to Make Any-night-of-the-week Soupe mexicaine au poulet

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Any-night-of-the-week Soupe mexicaine au poulet. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Soupe mexicaine au poulet, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soupe mexicaine au poulet delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Soupe mexicaine au poulet is 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Soupe mexicaine au poulet estimated approx 40 min.

To get started with this recipe, we must first prepare a few ingredients. You can have Soupe mexicaine au poulet using 15 ingredients and 5 steps. Here is how you cook that.

C’est lors d’un voyage au Mexique et sous 35° que j’ai découvert cette délicieuse soupe 😍 Elle est délicieusement parfumée et légère !!! #octobrerose #cuisinonspourelles

Ingredients and spices that need to be Get to make Soupe mexicaine au poulet:

1. 2 blancs de poulet
2. 1 gousse d’ail
3. 1 oignon
4. 3 à 4 tomates
5. 1 cube de bouillon de poule
6. 1 branche de céleri
7. 1 bouquet de coriandre
8. 1 feuille de laurier
9. 1 càc d’origan
10. 4 càs d’huile d’olive
11. 5 càs d’huile de tournesol
12. 4 tortillas de maïs
13. 2 citrons verts
14. Sel, poivre
15. piment si vous le souhaitez

Instructions to make to make Soupe mexicaine au poulet

1. Coupez en dés les tomates, le céleri et l’oignon.
2. Dans 1 litre d’eau faites cuire les blancs de poulet pendant une vingtaine de minutes, à mi cuisson mettre le cube de bouillon de poule avec le céleri, la moitié du bouquet de coriandre, le laurier et l’origan. Puis retirez le poulet cuit, l’effilochez-le et réservez ainsi que le bouillon.
3. Coupez les tortillas en lamelles. Dans une grande poêle, faites chauffer l’huile de tournesol et faites revenir rapidement les lamelles (il faut que l’huile soit très chaude). Bien mélangez pour éviter de les brûler. Laissez les refroidir que du papier absorbant.
4. Dans un faitout, faites chauffer l’huile d’olive avec l’oignon et l’ail haché jusqu’à ce qu’ils deviennent translucides et ajoutez les tomates. Salez et poivrez. Laissez cuire à couvert pendant 10 min à feu doux. Puis ajoutez le bouillon, le poulet effiloché et le jus des 2 citrons
5. Laissez cuire 10 min à feu doux. Au moment de servir ajoutez dans chaque bol le reste de coriandre et les lamelles de tortillas.

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