Acerca de la receta
A flavorful and filling soup with a Mexican twist.
Ingredientes
4 whole wheat tortillas
2 tablespoons oil
1 large onion, chopped
3 garlic cloves, minced
1 small jalapeno chili, stemmed, seeded, minced
2 cans low-salt diced tomatoes
1 box of low-sodium chicken broth
1 can low-salt corn, rinsed and drained
1 cup chopped cooked chicken (can use canned chicken breast)
2 tablespoons minced, fresh cilantro leaves
Juice of 2 limes
½ teaspoon salt
Preparación
Preheat the oven to 425°F. Place the tortillas on a baking sheet. Bake until lightly crisped, about 6 minutes.
Cool the tortillas and then use scissors to cut them into strips. Set them aside
Meanwhile, heat the remaining 2 tablespoons of oil in a large saucepan over medium heat until shimmering. Add the onion and cook until it begins to brown, about 5 minutes. Stir in the garlic and chili. Cook until softened, about 1 minute.
Add the tomatoes and broth, raise the heat to high, and bring to a boil.
Stir in the corn, black beans, chopped chicken, tortilla strips, cilantro, and lime juice, and cover the pan. Remove the pan from the heat and set aside until tortilla strips soften and start to lose their shape, about 5 minutes.