Chicken Tortilla Soup
I think the hardest part of my mornings is deciding what I will cook for dinner. Trying to figure out not only what I feel like cooking and eating, but also choosing something that the rest of my family will like to eat.
This soup I knew my adult kids will like, my husband though I was not 100% certain. I know he loves soup, but maybe the spices won't be what he likes. Well luckily this time we all really enjoyed this soup.
This soup was comforting, it had a lovely spiciness to it, not too spicy though, just a little background heat.
At first I couldn't imagine avocado in soup, but I have to say I did enjoy it.
I like chicken thighs, but you could use 2 boneless, skinless chicken breasts instead. You could also use leftover rotisserie chicken, just simmer the soup for a total of 25 minutes, adding 3 cups of shredded chicken during the last 5 minutes of cooking.
This was a quick midweek meal kind of soup, quick and easy to make, yet very hearty and filling.
This soup I knew my adult kids will like, my husband though I was not 100% certain. I know he loves soup, but maybe the spices won't be what he likes. Well luckily this time we all really enjoyed this soup.
This soup was comforting, it had a lovely spiciness to it, not too spicy though, just a little background heat.
At first I couldn't imagine avocado in soup, but I have to say I did enjoy it.
I like chicken thighs, but you could use 2 boneless, skinless chicken breasts instead. You could also use leftover rotisserie chicken, just simmer the soup for a total of 25 minutes, adding 3 cups of shredded chicken during the last 5 minutes of cooking.
This was a quick midweek meal kind of soup, quick and easy to make, yet very hearty and filling.
Recipe
Recipe adapted from www.spendwithpennies.com/
Serves 6-8
1 tablespoon olive oil
1 brown onion, diced
3 cloves garlic, finely chopped
1 jalapeño, seeded and diced
3 cups chicken stock
800g can diced tomatoes
400g can black beans, drained and rinsed
8 chicken thigh fillets
1 cup corn kernels, drained, rinsed, if using tinned
¼ cup chopped fresh coriander
1 teaspoon chilli powder
1 teaspoon ground cumin
1 lime, juiced
1 avocado sliced, for garnish
For the Tortilla Strips
6 small corn tortillas cut into 1/2cm strips
¼ cup sunflower oil
salt
Serves 6-8
1 tablespoon olive oil
1 brown onion, diced
3 cloves garlic, finely chopped
1 jalapeño, seeded and diced
3 cups chicken stock
800g can diced tomatoes
400g can black beans, drained and rinsed
8 chicken thigh fillets
1 cup corn kernels, drained, rinsed, if using tinned
¼ cup chopped fresh coriander
1 teaspoon chilli powder
1 teaspoon ground cumin
1 lime, juiced
1 avocado sliced, for garnish
For the Tortilla Strips
6 small corn tortillas cut into 1/2cm strips
¼ cup sunflower oil
salt
For the tortilla strips, cut the tortillas into 1/2cm strips. In a small pan, heat ¼ cup of sunflower oil over medium-high heat.
Add the tortillas, in small batches to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on a paper towel. While warm, sprinkle with salt to taste.
In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened about 3 to 4 minutes.
Add in the chicken stock, black beans, diced tomatoes, corn, lime juice, coriander, ground cumin, and chili powder. Stir to combine.
Add the chicken thighs and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred (or slice) it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.
Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.
Add the tortillas, in small batches to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on a paper towel. While warm, sprinkle with salt to taste.
In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened about 3 to 4 minutes.
Add in the chicken stock, black beans, diced tomatoes, corn, lime juice, coriander, ground cumin, and chili powder. Stir to combine.
Add the chicken thighs and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred (or slice) it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.
Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.
Enjoy!