Spicy Chicken Tortilla Soup with Cilantro Lime Sour Cream and Avocado

Everyone loves Tortilla Soup! With the addition of the Cilantro Lime Sour Cream, this soup is a yummy twist on a favourite dish.

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So, after spending some time in Sunny California I have certainly come to realize that there is a big difference in Mexican food here vs Mexican food at home. I should have expected it since Southern California is so close to the border and the ingredients available are so much fresher, but let me tell you it is REALLY exciting that every grocery store carries types of peppers and fresh tortillas that we would never get at home!

So naturally all that I want to do is cook with all of these fresh ingredients available, so let’s kick it all off with Tortilla Soup since right now there are fresh avocados everywhere!

Now, I don’t know about you but I think the best part of tortilla soup is the crunch, but I can never find the little tortilla strips that they have in restaurants. More often than not I have to crunch up full-sized taco chips, but this time I found great little fresh corn tortillas that were street taco sized - they worked so perfectly for making my own. I sliced them thin, broiled until they were nice and toasty and they came out perfectly. I highly recommend making them for yourself since they are seriously soooo easy!

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prep time 15 minutes

cook time 1 hour

total time 1 hour 15 minutes

servings 4

Ingredients

1 shallot

1 tbsp olive oil

1 large jalapeno seeded

4 cloves garlic

4 cups chicken stock

1.5 lbs chicken breast

2 cups frozen corn

1 - 28 oz can diced tomatoes

1 - 15 oz can black beans

1 tbsp cumin

1 tbsp smoked paprika

1 tsp chili powder

1 tsp salt

juice of 1 lime

1 avocado

Tortila strips

Cilantro to garnish

Instructions

To a large pot add oil and chopped shallots, cook until translucent (approx. 5 minutes). Add in finely chopped jalapeño and minced garlic and cook 1 minute or until garlic fragrant.

To the pot add chicken stock and uncooked chicken breast cut into 2-inch pieces. Bring to a boil and simmer for 20-25 minutes or until chicken is fully cooked. Remove chicken from the stock and shred chicken using 2 forks then return to the soup.

Add in canned tomatoes, black beans, cumin, smoked paprika and chilli powder. Simmer for 20 minutes, add in corn and lime juice and cook 10 minutes.

Serve with cilantro lime sour cream (recipe below), avocado, tortilla strips and cilantro.

Cilantro Lime Sour Cream

1/2 cup sour cream

zest of 1 lime

1/4 cup cilantro

salt to taste

In a small bowl combine sour cream, zest of a lime, and cilantro. Stir until fully combined. Season with salt to taste.

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