Rainy nights call for steaming hot soup, and this Mexican-inspired recipe definitely fits the bill.
Mexican Tortilla Soup
This Mexican-inspired hot soup is perfect for nippy rainy nights.
Ingredients
Mexican Tortilla Soup
- 1 1/2 tablespoons Oil
- 2 cloves Garlic minced
- 1 large green bell pepper chopped
- 3/4 teaspoons ground cumin
- 3/4 teaspoons chili powder
- 4 cups chicken stock or 2 chicken bouillon cubes dissolved in 4 cups water
- 1 (250-gram) can canned diced tomatoes
- 2 cups roast chicken divided
- 10 to 12 cilantro (wansoy) (leaves), chopped
- 1/2 Cup tortilla chips crushed
- 2 large avocado peeled, hulled, and sliced lengthwise
- 1/2 Cup mozzarella cheese shredded
- flat-leaf parsley
- lime wedges
Instructions
- In a casserole over medium– high heat, heat oil and sauté garlic until fragrant. Add onions and bell peppers. Continue to cook until onions are translucent and bell peppers are tender.
- Stir in cumin and chili powder. Add chicken stock and diced tomatoes. Bring mixture to a boil, reduce heat, and let simmer for 5 minutes.
- Add half of the shredded chicken and simmer for another 3 minutes. Stir in fresh cilantro.
- Ladle soup into serving bowls. Top with tortilla chips, avocado slices, shredded cheese, and remaining chicken. Garnish with parsley and serve with lime wedges on the side, if desired.
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