Recipe by Naslie Brock Khan @Halaal_asian_delights 

Chicken tortilla soup is a dish that originated in Mexico.

It is a traditional soup known for its rich, flavourful broth and is often garnished with crispy tortilla strips, avocado, cheese, and fresh cilantro. Over time, it has become popular in many parts of the world.

This is a versatile and convenient weeknight dinner or whenever you’re craving something warm and comforting soup to prepare.

Prep time: 15-20 minutes

Cook Time: 30 – 40 minutes

Total Time: Approximately 45 minutes to 1 hour

INGREDIENTS 

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped (optional)
• 1 red bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 can diced tomatoes
• 6 cups chicken broth
• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• Salt and pepper, to taste
• ¼ cup chopped fresh cilantro (optional)
• Juice of 1 lime or lemon

METHOD

• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the chopped onion, garlic, jalapeño, and red bell pepper to the pot. Sauté for about 5-7 minutes, until the vegetables are softened.
• Stir in the cumin, chili powder, and paprika. Cook for another minute until the spices are fragrant.
• Pour in the diced tomatoes (with their juices) and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
• Stir in the shredded chicken, black beans, and corn. Continue to simmer for another 10 minutes, until the soup is heated through. Season with salt and pepper to taste.
• Stir in the chopped cilantro and lime juice just before serving.

For serving:

• Tortilla strips or chips
• Avocado, diced
• Shredded cheese (cheddar, Monterey Jack, or queso fresco)
• Sour cream
• Additional cilantro

Bismillah – Mas-issge deuseyo