Mexican Tortilla Soup

This Mexican Tortilla Soup tastes divine and is perfect for a filling, delicious and simple meal. I am sure you will want to have an endless bowls of this soup. I love the veggie chunks in here and its like a minestrone soup with a Mexican hint of spices.

I love Mexican food guys and if you do too, then this is the recipe for you to try. You surely gonna impress someone. Also, have a look at the other Mexican recipes from my blog such as Mexican Chicken Tacos, Spicy Mexican Red Bean Rice, Grilled Chicken Fajitas.

This can be a great recipe to cook on your slow cooker or crock pot too. Do share with me the setting and time taken if you attempt it.

Do try this Mexican Soup Recipe guys and don’t skip on the toppings. Its gonna add to the whole experience, trust me. 😉 Enjoy!!

Thanks for stopping by.

Love,

Priti

Serves – 6

Ingredients:

For the Chicken:

500 gm Chicken Breast Fillets
1 tsp Cumin Powder
1 tsp Paprika
1/2 tsp Garlic Powder
1 tbsp Lemon Juice
1 tbsp Oil
Salt to Taste

Note: You can instead also just use the boiled chicken or leftover roasted chicken from deli.

For the Soup:

4-6 cloves Garlic, minced
1 medium Onion, diced
1 tbsp Red Chili, chopped
1 medium Carrot, diced
1/3 cup Green Bell Pepper, diced
1/3 cup Red Bell Pepper, diced
1/3 cup Yellow Bell Pepper, diced
3 big Tomatoes, diced or 1 can Tomatoes
1 1/2 cup boiled Red Kidney Beans or 1 can Black/Red Beans drained
1/2 cup Corn Kernels
2 tbsp Tomato Paste
1 liter Chicken Stock
1-2 cup Hot Water if required (optional)
1 tsp Paprika
1 tsp Cumin Powder
2 tbsp Lemon Juice
1 tsp Soy Sauce
1-2 tbsp Cornflour + 1/2 cup Water mixture (optional)
500 gm Cooked Chicken
3-4 Tortillas, toasted both sides and cut into 2 inch strips (save half for garnish)
1 tbsp Coriander Leaves
2 tbsp Oil
Salt to Taste

For the Garnish:

Onions
Lemon
Toasted Tortillas
Fresh Chili
Coriander leaves

Instructions:

Mix cumin powder, paprika, garlic powder, lemon juice, oil and salt in a bowl. Now rub this mixture on both sides of the chicken breast fillets and set aside.
Grill the marinated chicken for 15-20 minute until cooked, turning once in between. Shred the chicken once it cools down and set aside. Note: You can also bake the chicken fillets for 20-25 minutes at 190°C or shallow fry both sides for 10-15 minutes, until done.
Heat oil in a sauce pan over medium heat. Add garlic, onion and chilies and sautee until onions are translucent.
Now add the carrots, corn kernels and bell peppers. Stir and cook for a minute. Add paprika, cumin powder, tomatoes and salt to taste. Stir and bring it to a boil.
Add the cooked shredded chicken, red beans and 1 cup hot water. Cook covered on medium flame for 5 mins.
Pour in the chicken stock, tomato paste and soy sauce. Bring to a boil and then simmer uncovered for 30-40 mins. Add lemon juice and coriander leaf and give a stir.
Check for the consistency. If the soup is little watery then cook on low for some more time. Or you can add the cornflour+water mixture to the soup and cook for 5 minutes on medium flame.
Check the seasoning and adjust as required. Turn off the heat and let it rest for 10 minutes before serving. Stir in half of the toasted tortilla strips before serving.
Ladle the hot soup into 6 bowls and top with some onion, red chili, chicken, tortilla, lemon and coriander. You can also top your soup with slice of avocado and a dollop of sour cream, if available. Yummm!!!

Note:

Vegetarians can follow this recipe by making minor changes – use the vegetable stock instead of chicken stock and skip the shredded chicken. 🙂

I hope you all would enjoy making this healthy and filling soup. Do try them and don’t forget to share the pictures and feedback with me. You feedback and suggestions are precious to me, please leave a email at mypinchofyum@gmail.com.

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Thanks for stopping by.

Love,

PRITI