Hearty Chicken Tortilla Soup

Stir in the minced jalapeno pepper and garlic, cooking for another 2 to 3 minutes until fragrant.

Ingredients

15 mL of Cooking Oil

1 piece of Jalapeno Pepper

3 cloves of Garlic

Equipment

Dutch Oven

Pot

Add the chili powder to the pot and toast the spices for 1 to 2 minutes to release their oils.

Ingredients

15 mL of Chili Powder

Equipment

Dutch Oven

Pot

Incorporate the tomatoes, breaking them apart with a wooden spoon. Add the zucchini, yellow squash, corn, and black beans to the pot.

Ingredients

475 mL of Tomato

1 piece of Zucchini

1 piece of Yellow Squash

240 mL of Corn

240 mL of Black Beans

Equipment

Wooden Spoon

Dutch Oven

Pot

Stir in the cumin, oregano, cilantro, chicken broth, chicken, and lime juice. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 45 to 60 minutes.

Ingredients

5 mL of Ground Cumin

5 mL of Oregano

60 mL of Cilantro

1.4 L of Chicken Broth

450 g of Chicken Breast

30 mL of Lime Juice

Equipment

Dutch Oven

Pot

While the soup simmers, cut the tortillas into thin strips. Heat a small amount of oil in a skillet over medium-high heat and fry the strips until golden brown. Drain on paper towels.

Ingredients

6 pieces of Tortillas

225 g of Tortilla Strips

Equipment

Frying Pan

Paper Towels

Serve the soup hot, garnished with the crispy tortilla strips.

Ingredients

225 g of Tortilla Strips

225 g of Tortillas