Chicken Tortilla Soup – A Delicious Mexican Delight
Chicken Tortilla Soup is a popular Mexican dish that is both comforting and full of flavor. Made with tender chicken, a variety of vegetables, and a rich tomato-based broth, this soup is perfect for warming up on a chilly day. Topped with crispy tortilla strips, cheese, and fresh herbs, this soup is a crowd pleaser and can be enjoyed as a main course or as a starter.
Ingredients:
2 boneless, skinless chicken breasts (cut into small cubes)
1 tablespoon olive oil
1 small onion (diced)
3 cloves of garlic (minced)
1 jalapeno pepper (seeded and finely chopped)
1 red bell pepper (diced)
1 can diced tomatoes (14 oz)
4 cups chicken broth
2 teaspoons chili powder
1 teaspoon cumin powder
1 teaspoon dried oregano
Salt and pepper to taste
1 cup corn kernels
1 cup black beans (rinsed and drained)
Juice of 1 lime
For garnish: tortilla strips, shredded cheese, fresh cilantro leaves
Cooking Instructions:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent.
Add the minced garlic, jalapeno pepper, and red bell pepper to the pot. Sauté for a few minutes until the vegetables are softened.
Add the chicken cubes to the pot and cook until they are no longer pink.
Pour in the diced tomatoes and chicken broth. Stir in the chili powder, cumin powder, dried oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
Add the corn kernels and black beans to the soup. Simmer for another 5 minutes.
Remove the pot from the heat and stir in the lime juice.
Serve the soup hot, garnished with tortilla strips, shredded cheese, and fresh cilantro leaves.
This recipe yields approximately 4 servings. The estimated cooking time is 30 minutes.