Easy Mexican Tortilla Soup Recipe
Welcome to a culinary journey that promises a burst of flavors and a warm hug for your taste buds. Today, we're diving into the heartwarming world of Mexican Tortilla Soup. This recipe is not just about creating a meal; it's about crafting an experience that resonates with the soul.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 2 chili peppers, diced (adjust according to spice preference)
- 1 can (28 ounces) diced tomatoes
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups cooked shredded chicken
- Juice of 1 lime
- Tortilla strips for garnish
Instructions
- In your soup pot, heat the olive oil. Add chopped onions, minced garlic, and diced chili peppers. Sauté until the onions are translucent and the mixture is aromatic.
- Pour in the diced tomatoes and let them cook down slightly. Season with ground cumin, dried oregano, salt, and pepper. Allow the flavors to mingle for a few minutes.
- Pour in the chicken broth, bringing the soup to a gentle boil. This is where the kitchen starts to fill with the irresistible scent of Mexican goodness.
- Add the cooked shredded chicken to the pot. Let it simmer in the broth, absorbing all the savory flavors.
- Squeeze in the lime juice to add a burst of freshness. Adjust the seasoning to your liking.
- Ladle the soup into bowls, and top each serving with a handful of tortilla strips. Garnish with your favorite toppings—avocado, shredded cheese, cilantro, and a dollop of sour cream.