13 November, 2015
South Of The Border Chicken Tortilla Soup
Comments : 8 Posted in : Soups - Salads - Sandwiches on by : Cook Plate Fork Tags: Al pastor, Alamos, American Farm Bureau Federation, Apple cider vinegar, Baked beans, Corn tortilla, Mexican cuisine, Taco, Tortilla, United States
Campbell’s soup says it right with their canned “Homestyle Mexican-Style Chicken Tortilla Soup.”
They describe the soup as packed with ingredients found in kitchens south of the border.
After they describe the ingredients in their soup, they say, “let your taste buds transport to the comforts of the southwest with each delicious spoonful.”
Though this soup has flavors used south of the boarder or Mexico, this recipe is Mexican inspired but was created in the Southwestern part of the United States or New Mexico.
Enjoy These Two Favorites From South Of The Boarder – Tastes of Mexico with Pico de Gallo and Flour Tortillas
The Tortilla
Tortillas are used faithfully in Mexican cuisine.
There are corn tortillas and flour tortillas, which are mostly consumed in Northern Mexico.
Tortillas are a main food staple eaten daily in all Mexican households. Just as you would walk to the corner store for 
a gallon of milk, so do Mexicans walk to the corner and buy tortillas from the “Tortilleria” were machines spit out dozens of corn tortillas hourly.
Tortillas are also used to garnish a bowl of Mexican inspired South Of The Border Chicken Tortilla Soup.
South Of The Border Chicken Tortilla Soup
6 tablespoons avocado oil, divided
6 corn tortillas, cut into 1×1-inch strips
1 small white onion, dice
1 red bell pepper, diced
1 green bell pepper, diced
2 garlic cloves, minced
4 cups of chicken broth
1 cup water
¾ teaspoon ground cumin
½ teaspoon chili powder
1 (15-oz) can black beans, drained and rinsed
1 cup frozen sweet corn kernels, thawed
2 cups shredded cooked chicken breast
1 teaspoon Himalayan salt (optional)
Diced avocado, and fresh chopped cilantro, for optional garnish
Place a large frying pan over medium heat. Add 3 tablespoons of avocado oil and heat. Add tortilla strips and fry until they are crisp.
Remove from heat and using a slotted spoon, remove strips from oil and place onto a plate and set aside.
Next add 3 tablespoons of avocado oil to a 4 quart soup pot and heat. Add the diced onions, garlic, bell peppers, and saute until fragrant.
Next pour in the chicken broth, water, cumin, and chili powder. Stir to mix all ingredients. Next add the black beans, sweet corn, and shredded chicken.
Bring the soup to a boil, then turn heat down to a simmer for about 10 minutes.
Ladle soup into soup bowls and garnish with the tortilla strips, diced avocado, and chopped fresh cilantro.
What Others Are Reading:
8 thoughts
One of my favorites – your recipe looks delicious.
Thanks Jovina – It is a wonderful soup to have and reminisce about my days of living in Mexico 🙂
Reblogged this on The Militant Negro™.
Thanks for the re-blog. Have a great weekend Mr. Militant 🙂
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