Taco Soup

By stancec44

The soup and tortilla strips can be made the day before. Garnish directly before serving.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 bell peppers, finely chopped
• 1 jalapeño, seeded and chopped
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon unsweetened cocoa powder
• 1/2 teaspoon Mexican oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Pinch of crushed red pepper
• 1/2 teaspoon Kosher salt
• Fresh ground black pepper
• One 28-ounce can diced tomatoes
• 4 cups chicken stock
• One 12-ounce bottle Mexican beer
• 2 large boneless skinless chicken breasts
• 3/4 cup fresh corn kernels (from 2 medium ears)
• Vegetable oil, for frying
• Six 4-inch corn tortillas, cut into 1/2-inch strips
• 2 lime wedges, plus 4-6 more for serving
• Serve With: Diced avocado, sour cream, fresh cilantro, shredded Monterey jack or crumbled queso fresco.

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

Heat the olive oil in a large pot. Add the onion and peppers and cook, stirring occasionally, over moderately high heat until the onions are soft and translucent, about 5 to 7 minutes. Add the jalapeño and garlic and cook for 1 minute. Add the chili powder, cumin, cocoa, oregano, red pepper, paprika, cayenne, red pepper, teaspoon of salt and a few turns of black pepper; cook until fragrant, about 1 to 2 minutes.

Step 2
Stir in the tomatoes, the chicken broth and the beer; bring to a boil. Reduce to a simmer and add the chicken. Simmer until the chicken is cooked through and no longer pink, about 20 to 25 minutes. Transfer the chicken to a cutting board and use two forks to pull the meat apart. Return the chicken to the soup and stir in the corn.


Step 3
While the soup is simmering, heat 1/2 inch of vegetable oil in a skillet over moderate heat until shimmering. Fry the tortilla strips in batches for 3 minutes, until crispy. Transfer to a paper towel and immediately sprinkle with salt and squeeze with lime.

Step 4
Ladle the soup into bowls and serve with tortilla strips, lime wedges, diced avocado, sour cream, fresh cilantro and shredded Monterey jack or crumbled queso fresco.
Make Ahead