用料
| Chicken breast 雞胸肉 | 1 |
| Fresh/frozen corn | 2 cups |
| Corn Tortillas 玉米捲餅 | 6 |
| Olive oil 橄欖油 | 2 tbsp |
| Cumin 孜然 | 2 tsp |
| Chili powder | 1 tbsp |
| Onion (md dice)洋葱（中粒） | 1 cup |
| Jalapeno 墨西哥青椒 | 1/2 |
| Garlic(chopped) 蒜（剁碎） | 2 cloves |
| Chicken stock 雞高湯 | 5 cups |
| Plum tomato(canned) 蛋形番茄（罐裝） | 3 cups |
| Tomato paste 番茄膏 | 2 tbsp |
| Chipotle sauce 辣椒醬 | 1/2 cup |
| Salt 鹽 | TT 適量 |
| Pepper 黑椒粉 | TT 適量 |
| Cilantro 香菜 | garnish |
Chicken Tortilla Soup 雞肉墨西哥卷湯的做法
Season chicken breast with salt, peper, cumin and chili powder. Drizzle with olive oil and bake at 350 F until internal temperature of 165F. Cool, cut into small dice and set aside. 將雞胸肉放在烤盤上用鹽、黑椒粉、孜然粉和辣椒粉調味，淋上橄欖油放入350F的烤箱中，直至雞肉內部温度達到165F。冷卻後切小塊待用。
Sweet onion, jalapeno and corn. Add garlic. 將洋葱，墨西哥青椒和玉米煸香。再加入蒜。
Season with cumin, chili powder, salt and pepper. 加入孜然粉、辣椒粉、鹽和黑椒粉調味。
Add stock, tomato, tomato paste and chipotle sauce. Simmer 30 minutes. 加入高湯、西紅柿、西紅柿膏、辣椒醬，慢火煮30分鐘。
Cut the 6 tortilla into julienne. Add 2 tortillas in strips to the soup and cook additional 5-10 minutes. Deep fry the other 4 tortillas at 350F until golden brown. 墨西哥捲餅切成長條狀，2塊餅的長條放入湯中再煮5-10分鐘。剩餘的4個餅的長條用350F的油炸至金黃。
Finally, add the cooked chicken. 最後，加入已烤熟的雞塊。
Ladle into bowls and serve garnished with cilantro, lime and fried tortill strips. 將湯盛入碗中，加入香菜葉，青檸塊和炸好的捲餅條裝飾。
