John Washington
Tangy Tex-Mex Tortilla Soup: A Zesty and Comforting Texan Classic
This Tangy Tex-Mex Tortilla Soup is a vibrant, flavorful dish that will transport you straight to the heart of Texas. Brimming with the zest of lime, the warmth of spices, and the comfort of tender chicken and crispy tortilla strips, this soup is both hearty and invigorating. Perfect for a cozy dinner or a lively gathering, it brings together the best of Mexican-inspired cuisine with a Texan twist.
Ingredients:
For the Soup:
– 1 tablespoon olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 bell pepper, diced
– 1 jalapeño, seeded and minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– 6 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 2 cups cooked, shredded chicken (rotisserie chicken works great)
– 1 cup corn kernels (fresh, canned, or frozen)
– Salt and pepper to taste
– Juice of 1 lime
For the Tortilla Strips:
– 4 corn tortillas
– 1 tablespoon olive oil
– Salt to taste
Toppings (optional but recommended):
– Diced avocado
– Shredded cheese (cheddar or Monterey Jack)
– Chopped fresh cilantro
– Sliced radishes
– Sour cream
– Lime wedges
Instructions:
1. Prepare the Tortilla Strips:
– Preheat your oven to 375°F (190°C).
– Cut the corn tortillas into thin strips.
– Place the strips on a baking sheet, drizzle with olive oil, and sprinkle with salt.
– Toss to coat evenly, then spread them out in a single layer.
– Bake for about 10-15 minutes or until crispy and golden brown, stirring once halfway through. Keep an eye on them to ensure they don’t burn.
– Remove from the oven and let cool.
2. Make the Soup:
– In a large pot, heat the olive oil over medium heat.
– Add the diced onion, garlic, bell pepper, and jalapeño. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
– Add the ground cumin, chili powder, and paprika. Stir and cook for another minute until the spices are fragrant.
– Pour in the chicken broth and diced tomatoes (with their juice). Bring to a simmer.
– Add the black beans, shredded chicken, and corn kernels. Stir to combine.
– Season with salt and pepper to taste. Let the soup simmer for about 15-20 minutes to allow the flavors to meld together.
– Just before serving, stir in the fresh lime juice.
3. Serve:
– Ladle the soup into bowls.
– Top with the crispy tortilla strips and your choice of additional toppings: diced avocado, shredded cheese, chopped cilantro, sliced radishes, a dollop of sour cream, and a wedge of lime.
– Enjoy your hearty and tangy Tex-Mex Tortilla Soup!
This dish is sure to become a favorite, bringing warmth and zest to any table.
