Mexican Chicken Tortilla Soup

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Mexican Chicken Tortilla Soup
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Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
1 cup onions (peeled and diced)
2 cloves garlic cloves (minced)
2 tablespoons butter
4 strips Bacon (chopped)
1 medium, yellow pepper (de-seeded and diced)
2 medium carrots (peeled and diced)
5 cups sweet Corn (canned)
salt (to taste)
cayenne pepper (to taste)
1 teaspoon fresh thyme (chopped)
3 cups Beef stock
8 ounces Chicken breasts (fully cooked)
2 tablespoons Lime juice
4 tablespoons cilantro (roughly chopped)
3 cups Tortilla chip
How healthy are the main ingredients?
CornChicken breastoniongarlic clovethymecarrot

Preparation steps

1.
In a large Dutch oven melt butter over medium heat. Add onions and garlic and saute until translucent. Add bacon and saute a few minutes longer. Add yellow pepper and carrots and saute a few minutes longer. Drain the canned sweetcorn, add to the pan, stir briefly, then season with salt and cayenne pepper and add the thyme.
2.
Add the beef stock and simmer the soup gently for about 15 minutes. Meanwhile cut the chicken breast into bite-sized pieces. Add to the soup and simmer for an additional 5 minutes. Season the soup with more salt and cayenne pepper, if desired, and add lime juice to taste. Stir in the chopped parsley just before serving. Ladle the soup into bowls and serve immediately with tortilla chips.