Delicious Mexican chicken soup with fire roasted tomatoes, onion, garlic, jalapeno and black beans, topped with avocado, sour cream, onion, tortilla strips and fresh coriander. Perfect for taco lovers who would like to get some variation!
This soup represents the fusion of the Pre-hispanic and the Spanish cultures. Although this exact origin of chicken tortilla soup (Sopa Aztea de Tortilla) is unknown, it is believed that it comes from the Mexico City area of Mexico. Today it is one of the most representative dishes of Mexican food outside of Mexico.
This soup is easy to make and tastes delicious. Here is how I make it:
1. Set the stove to medium heat. Add about 6 chicken thighs (whole) into a large pot and pour 4 cups of low sodium chicken stock and 2 cups of water over the chicken. Add 1 1/2 tsp. cumin, 1 tsp. chili powder, 1/2 tsp. ground black pepper and 1 tsp. salt. Bring to boil on medium heat. Let it boil heavily for two-three minutes, then reduce the heat to low and set a timer for 60 minutes.
2. Chop one onion (white or unsweet yellow), two jalapeño peppers, and crush about 8 garlic cloves (should be two tablespoons when crushed).
3. Heat 1 tbsp. of canola or avocado oil in a separate pot and sauté the chopped onion for a few minutes until translucent. Add the garlic and chopped jalapeño peppers and sauté for another minute.
4. Add one 10 oz. can of tomatoes with green chillies and one 15 oz. can of fire roasted diced tomatoes to the onion. Cook for 10 minutes.
5. Add the onion/tomato mix into the chicken soup. Also add 2 cans of black beans and 3 tbsp. of tomato paste.
6. Set the oven to 400F degrees. Cut two corn tortillas (corn or wheat) into 1 1/2 inch strips and spread them on out on a baking sheet. Bake until they turn light golden brown in color. (This photo is from before they got baked).
It is common to fry the tortilla strips, I prefer baking them since it makes it a little healthier.
7. Prepare the other toppings:
- Cut one large avocado into bite size pieces,
- chop 1/4 red onion
- sour cream
- about 1/2 cup of fresh coriander
- the baked tortilla strips
- shredded cheese (optional)
8. When the 60 minute timer goes off, remove the chicken thighs from the soup and shred them using two forks.
9. Mix three tbsp. of cornstarch with a little water and stir until smooth. Add to the soup and stir to combine. Add the shredded chicken back into the soup and let simmer for two minutes.
10. Just before serving add 2 tbsp. lime juice to the soup. Stir to combine then taste the soup to see if more lime or salt is needed. My family like it spicy and sometimes the jalapeño peppers are not strong enough. If it does not taste spicy enough I add a little bit cayenne pepper (less than 1/4 tsp.).
Here is what you need to make Chicken Tortilla Soup
6 chicken thighs (boneless, skinless)
4 cups low sodium chicken stock
2 cups water
1 ½ tsp. ground cumin
1 tsp. chili powder
1 tsp. salt and
½ tsp. pepper
1 tbsp. canola, avocado or olive oil
1 onion, chopped
2 tbsp. minced garlic
2 finely chopped jalapeno peppers
1 10 oz. can tomatoes and green chilies
1 15 oz. can fire roasted diced tomatoes
2 cans black beans
3 tbsp. tomato paste
3 tbsp. corn starch
1to 2 limes (2-3 tbsp. lime juice)
1/2 cup coriander leaves
Salt and Pepper to taste
2 tortillas, sliced into 1 ½ inch strips and roasted in the oven until crisp
¼ red onion, finely chopped
1 large avocado, cubed
Shredded Monterey Jack cheese (optional)