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Gringo's Mexican Kitchen Tortilla Soup Recipe

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Gringo’s Mexican Kitchen Good Eats Houston
Gringo’s Mexican Kitchen Good Eats Houston from goodeatshouston.com

Description

Tortilla soup is a classic Mexican dish that is perfect for any occasion. This particular recipe from Gringo's Mexican Kitchen is a delicious and hearty soup that is perfect for a cold winter day. The soup is made with a flavorful broth, tender shredded chicken, crunchy tortilla strips, and plenty of spices. It's a dish that will warm you up from the inside out and leave you feeling satisfied and happy.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 40 minutes.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 lime, juiced
  • 2 tablespoons chopped fresh cilantro
  • 1 avocado, diced
  • 4 corn tortillas, cut into strips
  • Salt and pepper

Equipment

  • Large soup pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Spatula
  • Baking sheet

Method

  1. Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
  2. Add the cumin, chili powder, and oregano and cook for 1-2 minutes, stirring constantly.
  3. Add the diced tomatoes and chicken broth to the pot and bring to a simmer.
  4. Add the chicken breasts to the pot and simmer for 20-25 minutes, or until cooked through.
  5. Remove the chicken breasts from the pot and shred with two forks.
  6. Add the shredded chicken back to the pot, along with the corn and black beans. Simmer for an additional 10 minutes.
  7. While the soup is simmering, preheat the oven to 350°F. Spread the tortilla strips out on a baking sheet and bake for 10-12 minutes, or until crispy.
  8. Remove the soup from the heat and stir in the lime juice and cilantro. Season with salt and pepper to taste.
  9. Ladle the soup into bowls and top with diced avocado and crispy tortilla strips.
  10. Serve hot and enjoy!

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply warm the soup over low heat on the stove. You may need to add a bit of extra chicken broth to thin it out.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 324
  • Protein: 24g
  • Fat: 14g
  • Carbohydrates: 27g
  • Fiber: 9g

Recipe FAQ

Can I use canned chicken instead of fresh?

While you could technically use canned chicken, I wouldn't recommend it. The texture won't be as good and the flavor won't be as fresh. Stick with fresh chicken breasts for the best results.

Can I use vegetable broth instead of chicken broth?

Yes, you can. If you want to make this recipe vegetarian, simply substitute the chicken broth for vegetable broth.

Recipe Tips

  • If you want to save time, you can use store-bought tortilla strips instead of making your own.
  • If you like your soup with a bit more heat, add some diced jalapeño peppers or a few dashes of hot sauce to the pot.
  • Don't skip the lime juice! It adds a bright, fresh flavor to the soup that really makes it pop.

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