Mexican tortilla soup is easy, spicy and colorful comfy food you need to make this season! This delicious and really hot Mexican chicken soup with crunchy tortilla and creamy avocado on top will warm you and fill you up.
Place all the ingredients for the broth in a pot on a high heat. Let it boil, then reduce the heat to medium and cook for 30 minutes.
3 chicken backs, 1 L water , 5 whole black pepper, 3 bay leaves, 1 tbsp sea salt
Meanwhile, chop chili peppers and bell pepper.
1-2 chili peppers, 1 bell pepper
Remove bay leaves and pepper from the broth. Remove cooked chicken backs too and put them aside to use later.
Add all canned vegetables with the liquid (except corn liquid), add chopped chili and bell pepper and cook for 20 minutes.
400 g kidney beans with liquid, 290 g sweet corn, 1-2 chili peppers, 800 g tomatoes in juice , 1 bell pepper
Meanwhile, make tortilla chips. Heat oil on a pan. Cut tortilla wraps to the long stripes, about 1 inch/ 2,5 cm width. Fry them for about a minute until golden crisp, then flip and cook 1 minute more.
3 tbsp vegetable oil
Serve the soup individually with avocado slices, parsley, lime and tortilla chips.
1 avocado, 1/2 lime, 2 tbsp parsley, 2 tortilla
Notes
Discard the seeds from chili peppers, if you don't want it to be so hot and spicy in the end.