Description
Learn how to make delicious Mexican Chicken Tortilla Soup with this easy recipe. Warm up your taste buds and try it today!
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and diced
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) chili powder
- 6 cups (1440 ml) beef broth (1.4 liters)
- 1 can (14.5 oz (411 g)) diced tomatoes (411 grams)
- 1 can (15 oz (425 g)) black beans, drained and rinsed (425 grams)
- 1 can (15 oz (425 g)) corn, drained (425 grams)
- 2 cups (480 ml) cooked beef, shredded (about 300 grams)
- 1 lime, juiced
- Salt and pepper, to taste
- 1/4 cup (60 ml) fresh cilantro, chopped (about 15 grams)
- 1 avocado, diced
- 1 cup (240 ml) tortilla chips, crushed (about 100 grams)
- 1 cup (240 ml) shredded cheese, such as cheddar or Monterey Jack (about 100 grams)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and diced jalapeño, cooking for 1-2 minutes.
- Add 1 teaspoon of ground cumin and 1 teaspoon of chili powder, stir to combine.
- Pour in 6 cups of chicken broth and bring to a simmer.
- Add the can of diced tomatoes, black beans, and corn to the pot.
- Stir in the shredded cooked chicken and lime juice.
- Season the soup with salt and pepper to taste.
- Simmer the soup for 15-20 minutes to allow flavors to meld.
- Stir in the chopped cilantro just before serving.
- Ladle the soup into bowls and top with diced avocado.
- Garnish with crushed tortilla chips and shredded cheese.
- Serve hot and enjoy.
Notes
- For a vegetarian option, swap cooked beef for extra black beans or tofu for added protein.
- To add a smoky flavor, consider using fire-roasted diced tomatoes instead of regular ones.
- For a spicy kick, keep some seeds in the jalapeño pepper or add hot sauce to the soup before serving.
