Chicken Tortilla Soup
This Mexican version of chicken soup—where hot peppers pack a sinus-clearing punch—has become so popular that it can be found at fast-casual and fast food restaurants. Although food historians point to Mexico City as the origin point for this dish, there’s still debate as to whether the tortilla strips were always served crispy or were first added soft, as an alternative to noodles. Either way, it’s a beautifully colorful main dish soup.
Makes 8 servings
- 3 corn tortillas, cut in thin strips
- Vegetable oil
- 2 tablespoons olive oil
- 1 large sweet onion, diced
- 1 green bell pepper, cored and diced
- 2 jalapeño peppers or bird peppers, chopped
- 2 cloves garlic
- 2 (16-ounce) cans fire-roasted tomatoes
- 8 cups chicken broth
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 2 cups cooked black beans
- 2 cups cut corn
- 4 chicken breast halves, diced
- Salt to taste
- 1/4 cup minced cilantro
- 1/4 cup minced green onion
- Shredded cheddar and Monterey Jack cheeses
- Diced avocado
- Lime wedges
Fry tortilla strips in an inch of vegetable oil until crispy. Remove to a paper towel.
In a soup pot, heat olive oil over medium-high heat. Add onion, green bell pepper, jalapeño peppers, and garlic. Saute 5 minutes. Add tomatoes, broth, chili powder, and cumin. Bring to a full boil, then reduce heat to medium. Cook 5 minutes.
Add beans, corn, and chicken breast pieces. Simmer 20 minutes. Add salt to taste and stir in cilantro and green onion. Remove from heat.
Serve topped with fried tortilla strips, shredded cheese, diced avocado, and a lime wedge.