CHICKEN TORTILLA SOUP
INGREDIENTS:
- 2 tablespoons olive oil
- 1/2 medium yellow onion, 1/2-inch diced
- 1 medium poblano pepper, 1/2-inch diced
- 1 medium red bell pepper, 1/2-inch diced
- 2 cloves garlic, minced
- 6 cups water
- 1 chicken bouillon cube
- 2 cups shredded rotisserie chicken
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup whole kernel corn (canned or frozen)
- 1 teaspoon ground cumin
- 1/2 teaspoon adobo seasoning
- Juice of 1 lime
- 1/4 teaspoon white pepper (or to taste)
- Salt, to taste
- 3-4 corn tortillas, toasted and torn into 1-inch pieces
OPTIONAL GARNISHES:
- Fresh cilantro, chopped
- Lime wedges
- Crispy tortilla strips
INSTRUCTIONS:
1. Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add the diced onion, poblano, red pepper, and minced garlic. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add Water and Bouillon
Pour in the water and add the bouillon cube. Stir until the bouillon dissolves, then bring the mixture to a gentle simmer. Let it cook for about 15 minutes.
3. Add Chicken, Beans, and Corn
Add the shredded rotisserie chicken, black beans, corn, cumin, adobo seasoning, lime juice, white pepper, and a pinch of salt. Stir well.
4. Add Toasted Tortillas
Toast the corn tortillas on the stovetop until lightly charred. Allow them to cool, then tear them into 1-inch pieces. Add them to the soup and stir. Simmer for another 15-20 minutes, or until the tortillas have dissolved and thickened the soup.
5. Adjust Seasoning and Serve
Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro, a wedge of lime, and crispy tortilla strips.
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