Chicken & Corn Tortilla Soup
Chicken & Corn Tortilla Soup. Happy Mexican Soup Monday guys !! Tonight we’re having a warm bowl of spicy chicken and sweet corn tortilla soup. But this bowl is alllll about the toppings…the crispy homemade tortilla strips, the creamy avocado, the zesty limes, the spicy jalapeños, and of course that much needed dollop of sour cream. It’s that Monday comfort food done Mexican style and it’s totally delicious…everything you need to cure those monday scaries. And maybeeee a marg because it’s Mexican themed Monday, so why not ?!
A little Monday comfort soup, but make it Mexican soup because Mexican soup is always fun and always summery. This recipe is our favorite chicken tortilla soup recipe, and it has been a classic in our house for years. While there are so many ways to make a fun Mexican soup, we somehow always come back to this recipe. I guess we really just love a classic, you know?!
The soup is delicious, but I am so here for all the toppings. You can totally have this soup without the toppings, but what fun is that?! I love pairing this spicy yet sweet soup with avocado, jalapeños, a dash of lime juice, a dollop of sour cream. But most importantly, the key to this recipe is the crispy homemade tortilla chips. Because you can’t have chicken tortilla soup without the tortilla chips. They add the perfect amount of crunch and flavor to the bowl.
The countdown to the end of the summer is definitely on, and it is totally scaring me. I am not ready for it to be over. Especially this year because I have just been loving being at the new house down the shore. And it has been such a good summer so far. A huge turn around from last summer…which was not my favorite for some obvious reasons. But this year, I have so many great memories and so many great summer food recipes to take with me when it’s all over.
But it is not over just yet, and I am not ready for the fall recipes just yet, so expect to see a lot more summer dishes to come !! Like I am talking summer recipes through September, so I hope you all like the summer recipes as much as I do…because they aren’t going anywhere just yet ;))) !!
Ingredients
canola oil for frying tortillas
10 corn tortillas; cut into strips
1 small onion; chopped
2 garlic cloves; minced
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon dried oregano
1 bay leaf
6 cups chicken stock
1 (8 ounce) can tomato sauce
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 large chicken breast halves
2 ears corn kernels
1 avocado; sliced
1 jalapeño; sliced
limes, cilantro, and sour cream for serving
Directions
In a large skillet, heat the canola oil. Fry the tortillas until crisp. Drain on paper towels and set aside.
Transfer 2 tablespoons of the frying oil to a stock pot. Add the onion and garlic. Sauté for a few minutes. Add the chili powder, cumin, oregano, and bay leaf. Cook another few minutes. Add the chicken stock, tomato sauce, salt, and pepper and bring to boil. Add the chicken and cover. Cook for about 20 minutes or until chicken is cooked through.
Remove the chicken to a plate and let it cool. Cut away the skin and bones. Shred the chicken with a fork. Add back to the soup along with 1 1/4 cups of the corn. Simmer for about 10 minutes. Serve garnished with tortilla strips, additional corn, avocado, jalapeños, limes, cilantro, and sour cream.
