Mexican Tortilla Soup

By á-3443

Emeril

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 1 tablespoon minced garlic
• 1/2 small jalapeño, stemmed, seeded, and finely chopped (about 2 teaspoons)
• 4 1/2 cups reduced-sodium chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 3 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro, plus extra for garnish
• 1 cup chopped tomatoes (2 to 3 small Roma tomatoes)
• Crushed tortilla chips
• 1 ripe avocado, peeled, pit removed, and diced (optional)
• Sour cream (optional)
• Cheddar cheese, grated (optional)

Preparation

Step 1

Season the chicken with salt and pepper and set aside.

Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring, 2 to 3 minutes, or until the vegetables are softened.

Add the garlic and jalapeño and sauté for 1 minute, stirring constantly.

Add the chicken and cook, stirring occasionally, for about 2 minutes. The chicken will brown slightly.

Stir in the chicken broth, cumin, coriander, and lime juice.

Bring the soup to a boil, and reduce the heat to medium-low. Allow the soup to simmer for 5 minutes.

Stir in the cilantro and tomatoes and simmer an additional 5 minutes.

Place about 1/2 cup crushed tortilla chips in each serving bowl. Ladle the hot soup over the tortillas and garnish with a little extra cilantro, diced avocado, sour cream, and grated cheese, as you prefer.