Spicy Mexican Soup with Corn Chips
8 servings
55 minutes
Spicy Mexican soup with corn chips is a true embodiment of the vibrant flavors of Mexican cuisine. Its history is linked to the traditional cooking of Central American peoples, where the combination of spicy seasonings, fresh vegetables, and chicken broth creates a rich and aromatic dish. The soup's flavor is rich and layered: fiery jalapeño and chili powder give it zest, while lime juice adds a refreshing tang. Tender pieces of chicken, soft tomatoes, and creamy avocado create the perfect balance of textures. A distinctive feature of the soup is the corn chips that add crunch and make each spoonful interesting. This dish is perfect for cozy evenings or friendly gatherings when you want to enjoy vibrant flavors and the warmth of home cooking.
1
Finely chop the deseeded jalapeño, onion, and garlic. In a thick-walled pot, heat oil over medium heat, add the onion, garlic, jalapeño, and chili powder, and cook for about 5 minutes until the onion becomes soft. Then pour in the chicken broth, wait for it to boil, and add the chicken breasts. Cook for 15 minutes over medium heat until the meat turns white.
- Jalapeno pepper: 1 piece
- Onion: 1 head
- Garlic: 2 cloves
- Vegetable oil: 1 tablespoon
- Chili powder blend: 1 tablespoon
- Chicken broth: 8 glasss
- Chicken breast: 450 g
2
Remove the meat from the pot and let it cool. Continue to boil the broth for another 10 minutes. Meanwhile, cut the chicken into small pieces.
- Chicken breast: 450 g
3
Remove the pot from the heat and add lime juice. Chop the tomatoes, first removing the seeds, and cut the avocado into pieces about 1.5 cm. Arrange the plates starting with chips, then chicken, tomatoes, avocado, and pour broth over. Top each serving with cilantro leaves.
- Lime juice: 2 tablespoons
- Tomatoes: 3 pieces
- Avocado: 2 pieces
- Corn chips (tortilla chips): 140 g
- Cilantro (coriander leaves): 15 g