Mexican tortilla soup – Best chicken tortilla soup
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.
Keyword: easy, filling, spicy chicken
Author: Cooking Journey
For the broth:
3 chicken backs
1 L water 35 fl oz
5 whole black pepper
3 bay leaves
1 tbsp sea salt
For the Mexican tortilla soup:
1 cankidney beans with liquid400 g / 14 oz
1 cansweet corn290 g / 10 oz
1-2 chili peppers
1 bell pepper
1 cantomatoes in juice 800 g / 28 oz
For 2 servings:
2 tbsp parsley
3 tbsp vegetable oil for tortilla chips
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.
Meanwhile, chop chili peppers and bell pepper.
Remove bay leaves and pepper from the broth. Remove cooked chicken backs too and leave them for later.
Add all canned vegetables with the liquid (except corn liquid), add chopped chili and bell pepper and cook for 20 minutes.
Meanwhile, make tortilla chips. Heat oil on a pan. Cut tortilla wraps to the long stripes, about 1 inch/ 2,5cm width. Fry them for about a minute until golden crisp, then flip and cook 1 minute more.
Serve the soup individually with avocado slices, parsley, lime and tortilla chips.
Discard the seeds from chili peppers, if you don't want it to be so hot and spicy in the end.