For the last and final day of the marathon, here is my another favorite 'Mexican (Chicken) Tortilla soup'
Another hearty and wholesome soup which can be called a full meal. Made with chicken and black beans, topped with crispy tortilla chips, this one is a sure hit in the winters.
Add or minus more veggies, add a avocado and its just becomes more healthy...nothing can go wrong with that.
Not a very difficult soup to create and you can always use fresh marinated chicken in place of shredded chicken, just make the cooking more more, till the chicken gets cooked.
You can always delete the chicken and add a variety of beans to make it a vegetarian soup. :)
Makes 4 servings
1 tbsp oil
1 onion, chopped
2 cloves of garlic, minced
1 Anaheim, jalapeno chili, chopped up
4 cups chicken broth or veggie broth for vegetarians
1-2 tbsp tomato paste
1 can, diced tomatoes, or 2-3 tomatoes, chopped
Salt to taste
1 can of black beans
1 cup shredded cooked chicken (optional, can add a variety of beans instead)
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp chili powder
Chopped fresh cilantro
1 tbsp lime juice
Few broken pieces of tortilla chips or freshly made chips out of corn tortilla
Heat oil in a pot.
Add the onion and garlic. Cook till translucent.
Add the chopped chili, tomato paste and diced tomatoes.
Add the broth and bring to a boil, then simmer for about 15 -20 minutes.
Add the cumin powder, coriander powder and chili powder.
Add salt and simmer for another 10 minutes.
Add the shredded chicken along with black beans. Simmer for another 10 minutes.
Before serving add in the lime juice and chopped cilantro leaves.
Serve topped with sour cream, some Monterrey cheese and the crispy tortilla chips.
Jump on here to see what's cooking on the final day of the marathon in my fellow blogger's kitchen.
Sending this to Srivalli's Soups and Salad's Mela.