Mexican Chicken Tortilla Soup
Chicken / Dairy-Free* / Gluten-Free** / Egg-Free
*No longer dairy-free if sour cream and cheddar cheese are added as condiments.
** No longer gluten-free if fried tortilla chips are added as condiment.
In 2008, I made my first trip to the United States of America, the lovely west coast. Mexican food was readily available in food trucks, at the markets and at fast food restaurants too. One thing that I ate quite a fair bit of was chicken tortilla soup, a classic Mexican dish but infused seamlessly with the American style. I fell right in love with the taste! I was particularly intrigued by how it simultanously embraces both cultures and yet stays true to its origin. Here is my inspired version made with chicken pieces, tomatoes, black beans, corn kernels and jalapenos, topped with tons of crispy tortilla strips, avocado mash, coriander, sour cream and cheddar cheese. Absolutely divine and heartwarming. I guarantee it! Great for hangovers too!
Ingredients: Chicken stock (chicken bones, water, herbs), chicken thigh, black beans, tomatoes, carrots, corn, jalapenos, celery, onions, garlic, limes, chilli powder, cumin, paprika, coriander, salt and sugar.
Condiments: Fried tortilla chips, coriander, sour cream, avocado mash, shredded cheddar cheese and diced red onions.
