RCI-SP.003.0631.001
South of the Border Chicken Soup
This dark soup (darkened by the flour and chili powder) has a slightly spicy flavor, but not too hot for people sensitive to spicy foods. S. dishes to Mexican should feel at home with this dish.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 3 tablespoons
- (6 inch) tortillas (corn preferred)3 unitcut into 1/2 inch strips
- 1 cup
- garlic1 cloveminced
- 1/4 cup
- 2 unit
- cubed2 cupscooked Chicken meat
- 2 cups
- 1 teaspoon
Method
1
Heat vegetable oil in a large pot over medium-high heat. Add the tortilla strips and fry until crispy and lightly golden, about 3–4 minutes, stirring occasionally. Transfer to a paper towel-lined plate and set aside.
2
In the same pot, add the chopped green bell pepper and minced garlic. Sauté for 2–3 minutes until the pepper begins to soften and the garlic becomes fragrant.
3
Sprinkle the all-purpose flour over the vegetables and stir well to coat evenly. Cook for 1 minute to remove the raw flour taste, stirring constantly.
4
Pour in the chicken broth gradually while stirring to prevent lumps from forming. Bring the mixture to a boil.
3 minutes
5
Reduce heat to medium and add the cubed cooked chicken meat, frozen mixed vegetables, and chili powder. Stir well to combine.
6
Simmer the soup for 10–15 minutes until the flavors meld and the vegetables are tender.
7
Taste and adjust the seasoning with additional chili powder if needed. Ladle into bowls and top each serving with the reserved crispy tortilla strips before serving.