CHICKEN TORTILLA SOUP
Chicken Tortilla Soup
Prep time: 15 MCook time: 45 MTotal time: 60 M
Ingredients:
For the soup
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 1 large jalapeno, sliced
- 1-1.5 lbs chicken thighs, sliced
- 1/2 tsp salt & pepper
- 3 garlic cloves, finely minced
- 1 tbsp cumin
- 1/2 tsp ancho chile
- 1 tsp paprika
- 1 can (14.5 oz) fire roasted diced tomatoes
- 1 can (14.5 oz) black beans, drained
- 4 cups chicken broth
- 1 corn, shucked and kernels removed
- 1 lime, juiced
- salt & pepper to taste
For the garnish
- 1/4 cup cilantro leaves
- 1/2 avocado, diced
- 1 tbsp fresco cheese, crumbled
- Sabor Mexicano tortilla chips, crumbled
Instructions:
- Clean and slice the chicken thighs and sprinkle on ½ tsp salt & pepper and set aside for ten minutes. Meanwhile, shuck the corn and rub 1 tsp butter and sprinkle salt & pepper and grill for 2 minutes per side. Remove from the grill and remove the kernels and set aside in a bowl.
- Heat the dutch oven over medium heat and pour 2 tbsp olive oil. Add onions and jalapeños until juices are released, then add chicken thighs and combine garlic, ancho chili and paprika until chicken is cooked through. Combine fire roasted tomatoes, black beans, chicken broth and corn kernels and bring to boil. Add lime juice and add more salt & pepper if you prefer. Turn the heat on low and allow to simmer for 30-40 minutes so the flavors develop. Pour a few ladle in a bowl and garnish with cilantro leaves, diced avocado, fresco cheese and tortilla chips. Enjoy!
Chicken Tortilla Soup
Prep time: 15 MCook time: 45 MTotal time: 60 M
Ingredients:
For the soup
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 1 large jalapeno, sliced
- 1-1.5 lbs chicken thighs, sliced
- 1/2 tsp salt & pepper
- 3 garlic cloves, finely minced
- 1 tbsp cumin
- 1/2 tsp ancho chile
- 1 tsp paprika
- 1 can (14.5 oz) fire roasted diced tomatoes
- 1 can (14.5 oz) black beans, drained
- 4 cups chicken broth
- 1 corn, shucked and kernels removed
- 1 lime, juiced
- salt & pepper to taste
For the garnish
- 1/4 cup cilantro leaves
- 1/2 avocado, diced
- 1 tbsp fresco cheese, crumbled
- Sabor Mexicano tortilla chips, crumbled
Instructions:
- Clean and slice the chicken thighs and sprinkle on ½ tsp salt & pepper and set aside for ten minutes. Meanwhile, shuck the corn and rub 1 tsp butter and sprinkle salt & pepper and grill for 2 minutes per side. Remove from the grill and remove the kernels and set aside in a bowl.
- Heat the dutch oven over medium heat and pour 2 tbsp olive oil. Add onions and jalapeños until juices are released, then add chicken thighs and combine garlic, ancho chili and paprika until chicken is cooked through. Combine fire roasted tomatoes, black beans, chicken broth and corn kernels and bring to boil. Add lime juice and add more salt & pepper if you prefer. Turn the heat on low and allow to simmer for 30-40 minutes so the flavors develop. Pour a few ladle in a bowl and garnish with cilantro leaves, diced avocado, fresco cheese and tortilla chips. Enjoy!