Spice Up Your Kitchen with Mexican Tortilla Soup
Hola, amigos! Today, we’re taking a flavorful journey south of the border with a recipe that’s sure to tantalize your taste buds – Mexican Tortilla Soup.
There’s something truly magical about Mexican cuisine, with its bold spices, vibrant flavors, and rich culinary history. And Mexican Tortilla Soup is a shining example of all that this cuisine has to offer. With its hearty broth, tender chicken, crispy tortilla strips, and zesty toppings, it’s a dish that’s as comforting as it is exciting.
Imagine the scene: tender pieces of chicken simmering in a fragrant broth infused with smoky chipotle peppers, earthy cumin, and tangy lime juice. Add to that a generous handful of crunchy tortilla strips, creamy avocado slices, and a sprinkle of fresh cilantro, and you have a soup that’s bursting with flavor and texture.
But what makes Mexican Tortilla Soup truly special is its versatility. Whether you’re serving it as a satisfying meal on its own or as a festive starter at your next fiesta, it’s a dish that’s sure to impress.
So, whether you’re craving a taste of Mexico or simply looking to spice up your dinner routine, Mexican Tortilla Soup is the perfect choice. Stay tuned for the recipe, coming soon to our blog. Until then, happy cooking and ¡buen provecho!
Mexican Tortilla Soup
Ingredients
For Soup:
- 1 pound boneless skinless chicken breasts or thighs
- 1 onion chopped
- 2 cloves garlic minced
- 1 jalapeño pepper seeded and minced (adjust to your desired spice level)
- 1 can 14 ounces diced tomatoes, undrained
- 1 can 14 ounces black beans, drained and rinsed
- 1 can 14 ounces corn kernels, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 6 cups chicken broth
- Salt and pepper to taste
- Olive oil for sautéing
- Lime wedges for garnish
For Garnish:
- Tortilla strips or crushed tortilla chips
- Grated cheddar or Monterey Jack cheese
- Sliced avocado
- Fresh cilantro leaves
- Sour cream or Greek yogurt
- Lime wedges
Instructions
- In your Dutch oven, heat a drizzle of olive oil over medium-high heat. Add the chopped onion and sauté for about 3 minutes until it becomes translucent.
- Add the minced garlic and jalapeño pepper to the pot. Sauté for an additional 1-2 minutes until fragrant.
- Season the chicken breasts or thighs with salt, pepper, cumin, chili powder, and paprika. Push the sautéed vegetables to the side of the pot and add the chicken. Cook for about 2-3 minutes on each side until they are browned.
- Pour in the diced tomatoes (with their juice), black beans, and corn kernels. Stir to combine all the ingredients.
- Add the chicken broth to the pot, ensuring that the chicken is fully submerged. Bring the mixture to a boil.
- Reduce the heat to low, cover the Dutch oven, and let the soup simmer for about 15-20 minutes, or until the chicken is cooked through (the internal temperature should reach 165°F or 74°C).
- Once the chicken is cooked, remove it from the soup and shred it using two forks.
- Return the shredded chicken to the pot. Taste the soup and adjust the seasonings with more salt and pepper if needed.
