Description
Learn how to make delicious Chicken Tortilla Soup with fresh toppings in this easy recipe. Perfect for a cozy night in or entertaining guests. Click to get cooking!
Ingredients
- – 2 tsp (10 ml) olive oil
- – 1 onion, roughly chopped
- – 3-4 cloves garlic, roughly chopped
- – 1 jalapeno pepper, stem and seeds removed and roughly chopped
- – kosher salt and freshly cracked black pepper
- – 1/4 tsp (1.25 ml) dried oregano
- – 1/4 tsp (1.25 ml) cumin
- – 1/2 tsp (2.5 ml) ground chipotle pepper
- – 1 14-ounce (400 g) can fire roasted tomatoes and green chiles
- – 3 cups (720 ml) chicken stock
- – 3/4 cup (180 g) black beans
- – 3/4 cup (120 g) frozen corn
- – 1 cup (150 g) shredded beef
- – shredded cheese – colby jack / monterey jack / pepper jack, your choice
- – quartered limes
- – cubed avocado
- – cilantro
- – sliced green onions
- – 2 small corn tortillas, cut into thin strips
- – sliced jalapenos
Instructions
- Warm a large pot over medium-high heat. Toss in the onion, garlic, and jalapeno, cooking until the onion turns see-through and the jalapeno softens. Flavor with salt, pepper, dried oregano, cumin, and chipotle pepper. Mix well and sauté for 1-2 minutes until the spices are aromatic.
- Pour in the fire roasted tomatoes and chicken stock, then bring to a boil. Lower the heat and let it gently bubble for 30 minutes.
- With an immersion blender, puree the soup until it’s smooth. Taste and season with more salt and pepper if necessary. Stir in the black beans, corn, and shredded beef.
- Ladle the soup into four bowls and garnish with cheese, avocado, cilantro, and crispy tortilla strips. Add a squeeze of lime juice if you like, plus jalapeno slices. Serve right away.
- For the tortilla strips: Heat vegetable oil in a small pan over medium-high heat. Once hot, lay the tortilla strips in a single layer, frying them quickly for about 30-45 seconds. Turn them once to crisp both sides. Use tongs to remove the strips once they are crisp and place them on a plate lined with paper towels to drain.
Notes
- – For a vegetarian option, exclude the shredded beef and use vegetable stock in place of chicken stock.
- – Adjust the spice level by varying the amounts of jalapeno and chipotle pepper to your liking.
- – Swap black beans for kidney beans or pinto beans for a different taste and texture.
