Mexican Tortilla Soup
Rate this:
No ratings yet
Flavorful and spicy soup with tortillas, chicken, and vegetables.
Prep time
20 min
Cook time
25 min
Servings
4
Calories
350 kcal
Tortilla Soup, or Sopa de Tortilla, is a delicious and comforting Mexican soup that combines the flavors of tomatoes, onions, garlic, and spices with crispy tortilla strips and a variety of toppings. This soup is hearty, flavorful, and perfect for a satisfying meal. The base of the soup is a tomato-based broth that is seasoned with Mexican spices and herbs. The tortilla strips are fried until crispy and add a delightful crunch to the soup. Toppings such as avocado, cheese, cilantro, lime, and sour cream are commonly added to enhance the flavors and provide a fresh and creamy element to the dish. Tortilla Soup is a versatile and customizable recipe that can be adjusted to suit individual preferences. Whether enjoyed as a starter or a main course, this soup is sure to please your taste buds and warm you up on a chilly day.
Ingredients
Servings
- 2 pieces Chicken breast (diced)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 piece Red chili pepper (minced)
- 2 tablespoons Tomato paste
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 4 cups Chicken broth
- 1 cup Corn kernels
- 1 cup Black beans (cooked)
- 1 Lime (juiced)
- Salt (to taste)
- Black pepper (to taste)
- 2 tablespoons Vegetable oil
- Tortilla chips (for serving)
- 1 Avocado (diced (for garnish))
- Fresh cilantro (for garnish)
Directions
1. In a large pot, heat vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until they become translucent.
2. Add the diced chicken breast and minced red chili pepper to the pot. Cook until the chicken is browned and cooked through.
3. Stir in the tomato paste, cumin, smoked paprika, and dried oregano. Cook for a minute to toast the spices.
4. Pour in the chicken broth and bring the soup to a boil. Reduce the heat and simmer for about 15 minutes.
5. Add the corn kernels and cooked black beans to the soup. Simmer for another 5 minutes.
6. Stir in the lime juice, and season with salt and black pepper to taste.
7. To serve, ladle the soup into bowls. Top each bowl with tortilla chips, diced avocado, and fresh cilantro.
8. Enjoy the Mexican Tortilla Soup while it's hot!
About the author
Masaharu Morimoto
Japanese cuisine
Comments (0)
No comments yet. Be the first to share your thoughts!