South of the Border Soup with Chicken
Mexican cuisine is known for its vibrant versatility and rich flavors, but it can also be surprisingly easy to recreate yourself in the comfort of your own kitchen. A lot of the lovely flavors are derived from various cultures, from the ancient Mayans to the Spanish, and this popular international cuisine is adored all over the world.
Mexican food has sadly been misunderstood for a long time, confused with its Tex-Mex cousin which is heavy on the American cheese, uses similar ingredients in many dishes, and lacks the freshness of much of Mexico’s authentic recipes. So if you want to do the minimum of research but produce something hearty and impressive, look no further than the following recipe which teams chicken, tortillas, chilies, cheese, and more, so you can enjoy this south of the border treat for lunch or dinner.
The soup is tweak-able of course, like many soup recipes, so you can use up any veggies you have, switch the chicken for turkey, or make it less or more spicy, to suit your palate perfectly. Classic tortilla soup dates right back to the Mayan times when older tortillas were added to soup when they were too stale to use for rolling up a filling inside, much like how we use stale bread today. It might not be much good for sandwich-making but chop it up and bake it in the oven and you get great croutons. The following recipe includes lime, cheese, corn, and other ingredients associated with Mexican cuisine, and the resulting soup is sure to impress you with its gorgeous flavors. This is a soup the whole family will enjoy.
- 1 tablespoon vegetable oil
- 4 cups chicken broth
- 2 tablespoons fresh lime juice
- 14 oz can juicy diced tomatoes
- 1 can mild green chilies
- 1 finely chopped jalapeño pepper
- 2 tablespoons chopped cilantro leaves
- 1 cup fresh or canned corn kernels
- 1 peeled, diced potato
- 2 chopped green onions
- ½ teaspoon freshly ground black pepper
- 1 cup cooked chopped chicken breast
- ½ cup shredded cheese
- 6 garlic cloves
- Salt, to taste
- 3 corn tortillas cut in ½ inch strips
- Heat a tablespoon of oil in a skillet over a medium heat.
- Add the chopped green onions and garlic.
- Sauté until the onions are translucent.
- Add the tomatoes, chilies, jalapeño, potato, and corn.
- Simmer gently for 40 minutes.
- Stir in the lime juice and cilantro.
- Add salt to taste.
- Add the cooked chicken and cook for a few minutes to warm it through.
- Meanwhile fry the tortillas in a skillet until golden and crisp.
- Transfer to a paper towel.
- Divide the tortilla strips between 4 bowls and ladle the soup on top.
- Possible garnishes include sour cream, shredded cheese, lime wedges and/or avocado slices.
- You can also add some green onion and red chili pepper on top for a colorful finish.
This is a delicious soup which is a nice choice for when you want to use up leftover cooked chicken. In our house we like it spicy but not too spicy, and served with sliced avocado. If you want to keep it simple though, you can just serve it as it is without accompaniments. Feel free to swap the tomatoes for extra chicken broth if you like. This aromatic and gorgeous soup is full of protein and nutrients in the shape of chicken and veggies and then you have all the typical south of the border flavors as well like lime and chili peppers. You can either ladle the soup over the tortilla strips or arrange them on top – either way is good.
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