Chicken Tortilla Soup
Directions
- 1Flatten the chicken breast and cut it into strips. Then, chop them up.
- 2Dice the onions and peppers into medium-sized pieces.
- 3Heat the oil in a large pan, then add the chicken and season it with salt and pepper.
- 4Add the diced vegetables to the chicken and stir.
- 5Season the mixture with cumin, oregano, chili powder, paprika, salt and pepper. Add a handful of bay leaves and a scoop of garlic.
- 6Stir well and let the mixture cook.
- 7Add the fire roasted tomatoes and chicken stock.
- 8Let the mixture simmer.
- 9Add black beans and corn.
- 10Add Maseca to thicken the soup and give it a tortilla flavor.
- 11Stir and let the soup simmer for 15 minutes.
- 12Finish with cilantro.
- 13Serve the soup with avocado, cheese, and crispy tortillas.
Ingredients
- 1 chicken breast
- 2 pinches salt
- 1 pinch pepper
- 1 cup onions
- 1 cup red bell pepper
- 1 cup green bell pepper
- 1 cup oil
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 handful bay leaves
- 1 scoop garlic
- 1 cup fire roasted tomatoes
- 2 cups chicken stock
- 1 can black beans
- 1 can corn
- 1 cup Maseca (instant yellow corn masa flour)
- 1 handful cilantro
- 1 avocado
- 1 cup cheese
- 1 cup crispy tortillas
Equipment
knifecutting boardlarge panwhisk
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