Chicken Soup with Tortilla Chips
by Editorial Staff
The soup is very interesting – tomatoes, a lot of spices, chicken, vegetables, pieces of fried Mexican tortilla. But the trick of this soup is in a variety of “decorations” for each portion. Starting with a spoonful of sour cream, there can be infinitely many of them, for every taste. And the soup will only benefit from this. If there are a lot of eaters, place plates of tortilla, herbs, lemon wedges, lettuce, red onion, avocado slices, or guacamole sauce (avocado, onion, garlic, pepper, cilantro, lime juice) on the table so that everyone can choose additional components of the dish according to your will.
Cook: 1 hour 15 minutes
Servings: 7
Ingredients
- Olive oil – 2 tablespoon.
- Onions, finely chopped – 1 pc.
- Sweet pepper, red, finely chopped – 1 pc.
- Chili pepper (jalapeno) chopped (without seeds) – 1 pc.
- Chopped garlic – 1 teaspoon.
- Chopped tomatoes (canned) – 700 g
- Concentrated tomato soup – 1 can (300 g)
- Cooked chicken, pieces – 2 cups
- Chicken broth – 1 ½ cups
- Ground cumin (cumin, Indian cumin) – 1 ½ teaspoon.
- Salt – 1 ½ teaspoon
- Chili powder – 1 teaspoon.
- Seasoning for poultry – ½ teaspoon.
- Ground black pepper – ¼ teaspoon.
- Frozen corn (defrost) – 1 glass
- Fat cream (for whipping) – ¼ glass
- Chopped cilantro – 2 tablespoon.
- Tortilla chips (crumble) – 1 glass
- Sour cream, cheese, avocado
Directions
- In a thick-walled saucepan (cauldron), heat the olive oil over medium heat.
- Add onions, red peppers, and jalapenos. Cook for 4 minutes.
- Add garlic and cook for 2 minutes. Add, while stirring, the tomatoes, concentrated tomato soup, chicken, chicken stock, cumin, salt, chili, seasoning, pepper.
- Stir in corn, cream, and cilantro. Add tortilla chips and cook, uncovered, until all ingredients are warm.
- Add sour cream, cheese, cut into avocado pieces to the soup bowls.
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