Entrée: Mexico – Sopa De Tortilla Con Pollo (Chicken Tortilla Soup)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

2 tbsp (30 ml) vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium jalapeño, seeded and minced
4 cups (960 ml) chicken broth
1 (14.5 oz / 411 g) can diced tomatoes with green chilies
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
2 cups (160 g) shredded cooked chicken
1 (15 oz / 425 g) can black beans, drained and rinsed
1 cup (160 g) frozen corn
4 corn tortillas, cut into strips and fried, or store-bought tortilla strips
1 avocado, diced
1 / 4 cup (15 g) cilantro, chopped
1 lime, cut into wedges
1 / 2 cup (56 g) shredded Monterey Jack or Cheddar cheese (optional)

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until it turns translucent, about 5 minutes. Stir in the garlic and jalapeño, cook for another minute until fragrant.
2. Pour in the chicken broth and diced tomatoes with their juice, then add the ground cumin, chili powder, salt, and pepper. Bring the mixture to a simmer, then lower the heat and let it cook for 10 minutes.
3. Add the shredded chicken, black beans, and corn to the pot. Simmer for another 10 minutes until the soup is heated through. Adjust the seasoning, if necessary.
4. Serve the soup hot, topped with crispy tortilla strips, diced avocado, chopped cilantro, a squeeze of lime, and cheese, if desired.