Chicken Tortilla Soup

(Serves 4–6)

Ingredients

For the soup:

• 2 tbsp olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 jalapeño, finely chopped (optional)

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp dried oregano

• Salt & black pepper, to taste

• 1 can (400 g / 14 oz) crushed tomatoes

• 6 cups chicken broth

• 2 cups cooked chicken, shredded (rotisserie works great)

• 1 cup corn (fresh, frozen, or canned)

• 1 can (400 g / 14 oz) black beans, rinsed and drained

• Juice of 1 lime

For the tortilla strips:

• 2 corn tortillas

• 1 tbsp olive oil

• Salt

Toppings (very important 😋):

• Avocado, diced

• Sour cream or crema

• Red onion, finely chopped

• Fresh cilantro, chopped

• Shredded cheese (cheddar or Monterey Jack)

• Lime wedges

Instructions

Make the tortilla strips

• Preheat oven to 190°C (375°F)

• Cut tortillas into thin strips

• Toss with olive oil and a pinch of salt

• Bake for 8–10 minutes, until crispy
  (or fry in oil for extra crunch)

Build the soup base

• Heat olive oil in a large pot over medium heat

• Add onion and cook 3–4 minutes until soft

• Add garlic and jalapeño, cook 30 seconds

• Stir in cumin, chili powder, paprika, oregano, salt & pepper

 Simmer

• Add crushed tomatoes and chicken broth

• Bring to a gentle boil

• Add chicken, corn, and black beans

• Reduce heat and simmer 20 minutes

 Finish

• Stir in lime juice

• Taste and adjust seasoning

 To Serve

Ladle soup into bowls and top with:

• Crispy tortilla strips

• Avocado

• Sour cream

• Red onion

• Cilantro

• Cheese

• Extra lime juice

Pro Tips

• Want it spicy? Add chipotle peppers in adobo

• Want it creamy? Stir in a little cream or blended tortilla

• Want it thicker? Blend 1 cup of soup and return to pot

ENJOY