Description
Learn how to make a delicious Cheese Chicken Tortilla Soup with this easy recipe. Perfect for cozy nights, this soup is a comforting and flavorful choice.
Ingredients
- 4 corn tortillas (100g)
- oil for cooking tortilla strips
- 2 tablespoons olive oil (30 ml)
- 1 large onion (chopped)
- 1 green bell pepper (chopped)
- 4 cloves garlic (minced)
- 2 tablespoons (30 ml) ground cumin
- 1 teaspoon (5 ml) ground coriander
- 1/8 teaspoon (1 ml) cayenne
- 3 cups cooked beef (diced/shredded) (450g)
- 6 cups (1440 ml) chicken stock (1.5 liters)
- 15 oz can black beans (drained and rinsed) (425g)
- 15 oz can sweet corn (drained and rinsed) (425g)
- 5 oz can fire-roasted tomatoes (411g)
- 4 oz can diced green chiles (113g)
- 8 ounces shredded cheddar cheese (225g)
- 1/2 cup plain yogurt (120 ml)
- 1/2 cup cilantro (finely chopped) (15g)
- jalapeños, fresh cilantro, crispy corn tortilla strips (see recipe)
Instructions
- Cut the corn tortillas into long, thin pieces.
- Cook the tortilla pieces in hot oil until they are crispy and golden.
- Place the cooked tortilla strips on paper towels to absorb excess oil, then set them aside.
- Warm olive oil in a large pot or Dutch oven.
- Sauté the chopped onion and green bell pepper until they are tender, then incorporate the minced garlic, cumin, coriander, and cayenne, cooking for around 2 minutes until aromatic.
- Combine the remaining ingredients, except for the cheese and yogurt, and let them simmer on medium heat for 15-20 minutes, stirring every so often, until the soup is thoroughly heated.
- Take the soup off the heat, then mix in the yogurt and cheese.
- Serve the soup garnished with jalapeños, fresh cilantro, and the crispy tortilla strips.
Notes
- Consider using homemade chicken stock for enhanced flavor.
- Substitute beef with extra black beans or tofu for a vegetarian option.
- Experiment with different cheeses like pepper jack or queso fresco for a unique taste.
