chefsarah.ca

Hola, fellow soup enthusiasts!

As we dive deeper into Soupy September, get ready to embark on a journey to the vibrant flavours of Mexico with our Day 20 feature – Mexican Tortilla Soup. This bowlful of goodness is a fiesta of colours, textures, and spices that will transport you straight to the heart of Mexican cuisine.

Make it Your Own!

As you embark on making your own Mexican Tortilla Soup, let your kitchen become a canvas for creativity. Adjust the spice level to your liking, layer the toppings with flair, and let your senses guide you as you create a soup that’s as unique as the country that inspired it.

Mexican Tortilla Soup Recipe

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 jalapeño (or sweet bell pepper if serving to kids) seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon chilli powder
• 1 can (14 oz) diced tomatoes
• 6 cups chicken broth
• Salt and pepper to taste
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (14 oz) black beans, drained and rinsed
• Juice of 1 lime
• 4 corn tortillas, cut into thin strips
• Vegetable oil for frying tortilla strips
• Avocado, sliced, for garnish
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. In a large pot, cook the chicken until browned on all sides.
2. Add the chopped onion, minced garlic, and jalapeño and cook until they’re softened and fragrant.
3. Stir in the ground cumin and chilli powder, and cook for another minute. Add the diced tomatoes (with their juice) and cook for a few minutes to combine the flavours.
4. Pour in the chicken broth and drained black beans and bring the soup to a simmer. Season with salt and pepper to taste. Let it simmer for about 35-40 minutes.
5. Add the corn kernels to the soup. Let them warm through for a few minutes.
6. Squeeze in the juice of one lime and stir well. Taste and adjust the seasoning if needed.
7. In a separate skillet, heat vegetable oil over medium-high heat. Fry the tortilla strips until they’re golden and crispy. Remove them from the oil and place them on a paper towel to drain excess oil.
8. To serve, ladle the Mexican Tortilla Soup into bowls. Top each bowl with shredded chicken, crispy tortilla strips, sliced avocado, chopped cilantro, and a squeeze of lime.

Crockpot Method:

1. Sauté the chopped onion, minced garlic, and jalapeño in a skillet until softened.Transfer the sautéed aromatics to your crockpot.
2. Add the chicken, ground cumin, chilli powder to your pan and cook until the chicken is seared on all sides. Add to the crockpot.
3. Add the diced tomatoes, chicken broth, salt, and pepper. Stir well to combine.
4. Cover and cook on low heat for 4-6 hours, allowing the flavours to meld and the soup to develop.
5. About 30 minutes before serving, add the corn kernels and drained black beans to the crockpot. Squeeze in the lime juice and stir.
6. In a separate skillet, fry the corn tortilla strips until crispy, just before serving. Top individual servings with the crispy tortilla strips, avocado slices, chopped cilantro, and a squeeze of lime.

Instant Pot (Pressure Cooker) Method:

1. Use the sauté function of your Instant Pot to sear off the chicken, ground cumin & chilli powder. Brown on all sides, but not necessarily cooked through.
2. Add the the chopped onion, minced garlic, and jalapeño and saute while stirring until softened.
3. Add the diced tomatoes, chicken broth, salt, and pepper to the Instant Pot. Stir to combine.
4. Seal the Instant Pot and pressure cook on high for 10 minutes. Allow for a natural release for about 10 minutes before carefully venting and opening the lid.
5. Stir in the corn kernels and drained black beans. Squeeze in the lime juice and mix well.
6. While the soup is cooking, prepare the corn tortilla strips by frying them until crispy. When serving, garnish each bowl with the crispy tortilla strips, avocado slices, chopped cilantro, and a squeeze of lime.

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A Taste of Tradition, A Sip of Reality.

As I am still feeling under the weather, I did not fry and tortilla chips, and instead simply ate mine with tortilla chips. Nobody will care if you do the same – but the instructions are there because if you make this in a restaurant, frying your own tortillas is a MUST. This step will elevate this meal from a simple homecooked dish to a real restaurant worthy treat.

So, amigos and amigas, join me as we embark on a culinary escapade through the flavours of Mexico. Let this soup be your passport to a land of taste sensations, a celebration of community, and a reminder that no matter where you are, a good bowl of soup has the power to transport you to places both near and far.

¡Buen provecho!