Healthy & Hearty: The High-Protein Chicken Tortilla Soup That Satisfies Every Spicy Craving
This soup is more than 400 years old, but remains one of the favorites to this day.
The Mexican cuisine can definitely offer some of the most tempting dishes that many people across the world try to make in their own kitchens. These meals are often served hot and spicy, which is exactly what some need for long winter evenings spent at home.
However, even with spring already being here, the iconic Mexican tortilla soup isn’t losing in its popularity and can give you an unforgettable taste you’ll want to have again and again.
Ingredients: 1 onion, 2 tablespoons of oil, 2 cloves of garlic, 1 carrot, a piece of celery root, 1 tablespoon of butter, 200 g of chicken breast, 1 red bell pepper, 4–5 sun-dried tomatoes, 1 liter of hot broth, 1 can of peeled canned tomatoes, 1 can of corn, 1 can of red kidney beans, 2 tablespoons of tomato paste, 2 tablespoons of parsley, spices (2 teaspoons of paprika, ¼ teaspoon of hot red pepper), 2 teaspoons of oregano, 2 teaspoons of ground cumin, salt, 6 ready-made tortillas, sour cream for serving.
In a large saucepan, fry the diced onion until tender. Add the finely grated garlic, the carrots and celery grated on a large grater. Fry, stirring occasionally, for about 5 minutes.
Add the butter and the chicken breast, cut into small cubes. Season with a pinch of salt and pepper, and add all the spices.
Fry, stirring, for about 5 minutes. Add the diced bell pepper and cook for 2 minutes; add more oil if necessary.
Add the chopped sun-dried tomatoes. Pour in the hot broth and bring to a boil. Add the pre-mixed canned tomatoes, stir, and cook for about 10 minutes uncovered or with the lid slightly open. Add the canned corn and beans (lightly rinsed in a colander), stir everything together, and cook for about 10 minutes. Add the parsley and cook, stirring, for 1–2 minutes.
Prepare the tortilla strips. Pour vegetable oil into a medium skillet. Heat over medium heat, but don’t let the oil smoke. Place the tortilla, cut into strips, in the skillet and fry until golden brown, about 2 minutes per side.
Divide the soup among bowls and garnish with sour cream and tortilla strips.
