Description
A hearty and flavorful Spicy Mexican Chicken Soup with crispy tortilla strips, perfect for warming up during cozy evenings.
Ingredients
- 2 chicken breasts (about 300-350 g)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 red chili or ½ teaspoon chili flakes
- 1 teaspoon cumin
- 1 teaspoon paprika (sweet or smoked)
- 400 grams diced tomatoes (canned)
- 1 liter chicken broth
- 1 can black beans (drained)
- 1 small can of corn (about 150 g)
- 1 teaspoon salt (to taste)
- Juice of ½ lime
- Optional: 1 small zucchini or bell pepper, diced
- 4 small wheat tortillas (or ready tortilla chips)
- 1 ripe avocado, diced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
- Grated cheese (e.g., Cheddar or Gouda)
- Optional: Sour cream or crème fraîche
Instructions
- Cook the chicken breasts until fully cooked; let rest and shred.
- Heat olive oil in a large pot, sauté onion until translucent, add garlic and chili.
- Mix in cumin and paprika, then add canned tomatoes, chicken broth, black beans, and corn. Bring to a gentle boil.
- Add shredded chicken and lime juice, adjust seasoning. Simmer for a few more minutes.
- Cut tortillas into strips, fry in oil until golden brown.
- Serve the soup topped with tortilla strips, diced avocado, fresh cilantro, and grated cheese. Garnish with lime wedges.
Notes
Adjust spice level to your preference. Fresh lime juice brightens flavors. Perfect with a side of cornbread or a light salad.
