Ready to spice up your life with this delicious Mexican Tortilla Soup? It’s a wonderful soup, which you can serve as a meal in bowl. This soup really allows you to give it your own touch, and you can make it as mild or spicy as you like. If you follow my directions it will be a mildly spiced soup.
All the different kinds of garnish make the soup fun, and great to serve will hosting a party. Lay out all the garnish in separate bowls, and let everybody customize their own soup, satisfaction guaranteed!
For the soup:
2 tbsp. of olive oil
3 cloves of garlic, finely chopped
1 red onion, finely chopped
4 boneless, skinless chicken breasts (500g)
1 can/400g of black beans drained and rinsed well
1 can/326g of corn, drained
2 cans/800g of chopped tomatoes
Juice from 1 lime
½ jalapeño pepper, seeded and minced
1 tsp. grounded cumin
½ tsp. chili powder
a pinch of cayenne pepper
1.5L chicken stock
For the garnish:
1 bag of tortilla chips, coarsely broken
1 ripe avocado, pitted, peeled and diced
1 bag of shredded yellow cheese
2 limes, sliced in wedges
Fresh cilantro/coriander leaves, coarsely chopped
200g of half fat crème fraîche
For this soup it is best to use a wide but not very deep pan. A casserole type would be ideal. Heat the olive oil on medium heat. Add the garlic, red onion and gently fry without coloring until softened.
Now add the minced jalapeño pepper, stir and cook for a minute more. Then add the chopped tomatoes, the chicken stock, cumin, chili powder and a pinch of cayenne pepper and bring to a boil.
Reduce heat to a simmer and add the chicken breasts. Now simmer the chicken for 25 minutes. Once cooked throughout, remove the chicken breasts from the soup. Allow the chicken to cool off for a minute, and shred them with two forks.
Once the chicken is shredded, return to the soup. Add the corn, black beans and lime juice and simmer for another 10 minutes. Taste for spiciness and whether your soup needs some more seasoning.
Ladle the soup into the bowls and let everybody garnish their own soup.
Bon Appetite 😉