Spicy Tortilla Soup..care to join me? 😜
Updated: Feb 19, 2020
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Ingredients for Soup
2 boneless skinless chicken breast
2 tsp. chili powder
2 tsp. ground cumin
1 tsp. granulated sugar
3 Tbsp. olive oil
Salt and freshly ground black pepper
1 1/2 cups frozen corn
1 1/2 cups yellow onion, diced
2 jalapenos, seeded and diced
4 cloves garlic, minced
6 cups chicken broth or stock
1 (14.5 oz) can fire roasted tomatoes
1/2 cup carrots, diced
1 Tbsp. fresh lime juice
Shredded Mexican blend cheese, tortilla strips, cilantro, avocado
Ingredients for Homemade Tortilla strips
8 large flour or corn tortillas
4 tsp. Olive oil
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
Preheat oven to 375 degrees F.
Place the chicken breasts on a baking sheet and rub them with 1 1/2 tbsp. olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Allow to cool enough to handle and then dice and set aside.
Heat 1 1/2 tbsp. olive oil in a large pot over medium-high heat.
Add onion and sauté 5 mins. then jalapenos and garlic and sauté 2 mins. longer.
Pour in broth, tomatoes, chili powder, cumin, sugar and season with salt and pepper to taste.
Bring to a light boil over medium-high heat then reduce heat to medium-low, cover and simmer 15 minutes.
Add chicken and corn to soup along with cilantro and lime juice.
While soup is cooking brush sides of tortillas with the olive oil. Then layer tortillas in stacks and cut in half, then cut into small strips.
Add all spices to medium sized bowl and mix thoroughly.
Separate strips and place into bowl and toss together with spices.
Place strips onto a baking sheet lined with parchment paper.
Bake in preheated oven 6 minutes, toss then spread back out and bake 4 - 7 minutes longer until crisp. Let cool.
Serve soup with cheese, diced avocados and tortilla strips.