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–+ servings

Mexican Chicken Tortilla Soup

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Rett Soup
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 can (14 oz) diced tomatoes
  • 2 cups shredded cooked chicken
  • 1 can (15 oz) black beans, rinsed
  • 1 cup frozen corn
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • Juice of 1 lime
  • 2 corn tortillas, cut into thin strips
  • 1 avocado, sliced
  • Fresh cilantro, chopped

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes until the onion softens.
  • Pour in the chicken broth and diced tomatoes. Stir in the shredded chicken, black beans, corn, cumin, chili powder, and salt.
  • Bring the soup to a simmer and cook for 15 minutes, stirring occasionally.
  • Remove the pot from the heat and stir in the lime juice.
  • While the soup simmers, place the tortilla strips on a baking sheet and bake at 400°F for 5 to 7 minutes until crisp.
  • Ladle the soup into bowls and top each serving with tortilla strips, avocado slices, and chopped cilantro.

merknader

Bake the tortilla strips ahead and store them in a paper bag to keep them crisp. If the soup tastes too mild after simmering, add an extra pinch of chili powder before serving. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Baking Sheet, Knife