This soup was so flavorful, I loved it. I’m a big fan of Mexican food and the nice thing with this soup (and Mexican food in general) is that each person can pick and choose what flavors they want. The soup part of this meal is basically the broth with some tomatoes and the chicken. From there everyone can add in what they want and leave out what they don’t want.
The baked corn tortilla strips were soooo good in this. Taylor loved them and told me she wanted them for lunch every day. We also added some avocado, jalapeño, scallions, cilantro and queso fresco. I topped mine off with a squirt or two of lime juice. Like I said, so much flavor. Plus, when you are eating something like this, your pickier eaters will still like the base soup and then they can add what they like and leave off what they don’t like. Taylor just added the queso fresco and the tortilla strips.
Oh yeah…and it’s pretty healthy for you too! I have tried to add peppers into my meals because the capsaicin is supposedly a good boost for your metabolism and it curbs your appetite. So eat your spicy peppers!!
So if you are looking for a super easy soup with some yummy Mexican flavors try this soup out. Enjoy!
Source: Everyday Food January/February 2012
Mexican Chicken Tortilla Soup
- 3 teaspoons vegetable oil
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 1 cup diced tomatoes with liquid from a 15-ounce can
- 4 teaspoons chili powder
- 10 cups chicken broth
- 4 cups cooked and shredded chicken
- 1 can black beans drained and rinsed
- Coarse salt and ground pepper
- 3 corn tortillas cut into thin strips (I doubled this and would probably make even more next time)
- 1/2 avocado thinly sliced
- 2 ounces cotija cheese crumbled (1/3 cup) (I used queso fresco)
- 1/4 cup fresh cilantro leaves
- 1 scallion thinly sliced
- 1 jalapeño seeded and chopped
- Lime wedges for serving
- Preheat oven to 400 degrees.
- In a dutch oven, cook garlic in 1 teaspoon oil over medium-high heat. Cook until fragrant and then add tomato paste, diced tomatoes(with their liquid), and chili powder. Cook until most of the liquid is evaporated. Add broth and bring to a boil; season with salt and pepper.
- On a rimmed baking sheet toss tortilla strips gently in oil. Bake about 8 minutes until browned and crispy. Turn halfway through.
- Divide chicken,black beans, jalapeño, avocado, cheese, cilantro, and scallion among six bowls; top with broth and tortilla strips. Serve with lime wedges.
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