November continues to be soup month for me. This week I made a really yummy Mexican-Style soup with chicken, tomatoes and cumin. I topped it with toasted tortilla strips, Cheddar cheese, a splash of lime juice and some cilantro. This is a hearty soup…it’s very filling and super healthy!
Ingredients for Mexican-Style Tomato and Chicken Soup with Tortillas
The ingredients I used were light-tasting olive oil, garlic, fresh cilantro and a cup of canned tomatoes.
Also, a liter of chicken broth, some cumin and a chicken breast. I kept the salt handy just in case, it only needed a tiny amount when I tasted it at the end.
For the garnish, I used Cheddar cheese, lime juice and some flour tortillas.
How To Make Mexican-Style Tomato and Chicken Soup with Tortillas
The first thing I always do is prep my ingredients. With 7 pets in the house, it can get a little nutty here! They distract me and I sometimes skip an ingredient – only to realize when it’s too late! So I sliced up the tortillas into thin strips and set them aside. I like to use scissors to chop my herbs. I chopped the cilantro, garlic and sliced the chicken into thin strips.
I warmed half of the olive oil in a large pot and added the cilantro and garlic to sauté for about 3 minutes. Next up, I added the tomatoes, broth and cumin.
I used to blend half the soup at this point, but I just didn’t have the time (or energy!). So I mashed up the tomatoes with my potato masher to break them apart. Then I covered the pot and let the soup simmer for 20 minutes.
Meanwhile, I heated up the remaining olive oil and toasted the strips of tortillas. It really only took a few seconds per side to get them nicely browned and crisp. Into the soup pot went the chicken and I let the soup simmer a further 10 minutes.
To garnish the soup, I added some tortilla strips, Cheddar cheese and a splash of lime juice. Then I topped it off with cilantro!
Bon Appetit!
Mexican-Style Tomato and Chicken Soup with Tortillas
4
servings15
minutes30
minutes45
minutesThis is an easy delicious meal with lovely Mexican-style flavors!
Ingredients
2 tbsp (30 ml) olive oil
2 cloves garlic, chopped
1/4 cup (10g) fresh cilantro, chopped
1 cup (185 g) canned tomatoes
4 cups (1 liter) chicken stock
1/4 tsp ground cumin
1 chicken breast, cut into thin strips
Salt to taste
- Garnish
4 tortillas, sliced into thin strips
Cheese of your choice, crumbled or grated
Lime juice
Cilantro
Directions
- Prepare your veggies, chicken and tortilla strips.
- In a large pot, warm 1 tbsp of the olive oil over medium low heat. Add the garlic and the cilantro (save some cilantro for garnish) and sauté for about 3 minutes.
- Add the tomatoes, chicken broth and cumin. Use a masher to crush up the tomatoes. Bring to a boil and simmer, covered, for 20 minutes.
- Meanwhile, heat up the last tablespoon of olive oil in a frying pan. “Toast” the tortilla strips until they are browned on both sides – it doesn’t take long, just a few seconds in a hot pan. Set aside.
- Add the chicken to the soup pot and simmer the soup for about 10 minutes until the chicken is fully cooked.
- Serve the soup in bowls and garnish with toasted tortilla strips, cheese and a splash of lime juice. Top with a little bit of cilantro and serve!
Recipe Video Instructions
Notes
- Feel free to add up to 1/2 tsp of ground cumin if you like.
- Other ideas for the soup garnish are chopped avocadoes and chopped chili peppers.
- I use Cheddar cheese to top the soup. Monterey Jack is also a good cheese to use.
