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Servings: 8
Calories: 229kcal
Ingredients
- 1 tablespoon olive oil
- ½ cup diced green chiles
- ½ cup onion chopped
- 2 teaspoon garlic minced
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- 6 cups chicken stock
- 2 cups cooked chicken shredded
- 1 ½ cups can diced tomatoes
- 1 cup canned corn drained
- Salt and pepper
To serve:
- Cheese shredded
- Lettuce shredded
- Avocado sliced
- Green onions
- Cilantro
- Lime
Tortilla chips:
- 1 teaspoon olive oil
- 8 corn tortillas
- Salt and pepper
Instructions
- Preheat the oven to 180ºC (350°F). Brush each corn tortilla with olive oil, then season them with salt and pepper. Slice the tortillas into strips and spread them in a single layer on a baking tray. Bake for about 10 minutes until they’re crispy, then set them aside.1 teaspoon olive oil, 8 corn tortillas, Salt and pepper
- In a large pot, heat olive oil over medium heat. Add the chopped onions, garlic, and diced green chiles. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes.1 tablespoon olive oil, ½ cup diced green chiles, ½ cup onion, 2 teaspoon garlic
- Stir in the cumin and chili powder, coating the vegetables evenly. Add the chicken stock, shredded chicken, and diced tomatoes to the pot. Season with salt and pepper to taste, and bring the mixture to a simmer. Cook for 25 minutes, stirring occasionally.½ teaspoon ground cumin, ¼ teaspoon chili powder, 6 cups chicken stock, 2 cups cooked chicken, 1 ½ cups can diced tomatoes, Salt and pepper
- Just before serving, stir in the drained corn. Ladle the soup into bowls, then top with the baked tortilla chips, shredded cheese, lettuce, avocado, green onions, cilantro, and a squeeze of lime.1 cup canned corn, Cheese, Lettuce, Avocado, Green onions, Lime, Cilantro
Notes
- Tortilla Chips: Keep a close eye on the tortillas while they bake. You want them to be crisp, but not overcooked. If you prefer them extra crunchy, let them sit for a minute or two after they come out of the oven.
- Chicken Stock: Always opt for low-sodium chicken stock. It allows you to control the saltiness of your soup better. If you’re making homemade stock, even better! It’ll give your soup a richer flavor and a heartier texture.
- Shredded Chicken: Leftover rotisserie chicken is perfect for this recipe and adds a deep flavor. If you don’t have leftovers, simply cook some chicken breasts or thighs, and shred them yourself. Thighs tend to be juicier, but breast meat works well too.
- Heat Lovers: If you like a spicier kick, throw in an extra jalapeño or more chili powder.
- Toppings: For the ultimate crunch, add the tortilla chips just before serving. If you put them in too early, they’ll get soggy. You can even serve the chips on the side and let everyone add their own to get the perfect texture.
- Creamy Option: Want a creamier soup? Stir in a dollop of sour cream or Greek yogurt just before serving.
Nutrition
Calories: 229kcal | Carbohydrates: 24g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 427mg | Potassium: 455mg | Fiber: 2g | Sugar: 5g | Vitamin A: 104IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 2mg
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