Garlic butter baked fish
Prepare a hearty chicken tortilla soup using simmered chicken, vegetables, and spices, topped with crispy tortilla strips.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast | 800 | Grams |
| Olive Oil | 2 | Tbsp |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Red Bell Pepper | 1 | Count |
| Green Bell Pepper | 1 | Count |
| Canned Diced Tomatoes | 400 | Grams |
| Chicken Broth | 1 | Liter |
| Corn Kernels | 250 | Grams |
| Black Beans | 400 | Grams |
| Ground Cumin | 1 | Tsp |
| Chili Powder | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Tortilla | 5 | Count |
| Cheddar Cheese | 100 | Grams |
| Avocado | 1 | Count |
| Lime | 1 | Count |
| Cilantro | 1 | Bunch |
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent.
- Add chopped red and green bell peppers, cook for another 5 minutes until softened.
- Add chicken breast to the pot and pour in chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove chicken breast from the pot, shred it using two forks, and return it to the pot.
- Stir in canned diced tomatoes, corn kernels, black beans, ground cumin, chili powder, salt, and black pepper. Simmer for another 10 minutes.
- In a separate pan, fry tortilla strips in a little olive oil until crispy. Drain on paper towels.
- Serve the soup hot, garnished with crispy tortilla strips, shredded cheddar cheese, sliced avocado, chopped cilantro, and lime wedges.
Prep
- Thaw frozen corn kernels if using frozen.
Kitchen equipment
Large PotFrying PanTongsPaper Towels