plain chicken tortilla soup

Prepare the soup. Heat a large or 4-liter soup pot over medium heat. After heating, add olive oil. When the oil heats up, add the onion, cook the garlic և jalapeno ՝, stirring, until it softens and starts to redden at the ends, about 5 minutes. Add cumin and chili and cook for one minute. Add the tomato paste and cook, stirring, until one shade is dark, about 2-3 minutes. Add 3 cups of chicken broth և mix to combine. Add chicken thighs հասց bring the soup to a boil. Lower the heat to medium-low, cover and cook for 15 minutes, until the chicken is very tender and cooked through. Remove the chicken with a pair of tongs and transfer it to a cutting board. Add beans and corn (if desired, still frozen in the soup), simmer gently for 3-5 minutes. While it cooks, use two forks to bite the chicken. Season the soup well with salt and pepper. Return the crushed chicken to the soup and heat for 1 minute. If the soup is too thick for you at this time, add all or part of the remaining 1 cup of broth and bring it back to the boil. Check the spices again եք adjust to taste.

Remove from the heat and squeeze the lime juice over half the lime. Serve with any finish of your choice; shown here with slices of avocado, cilantro, kotia, tortilla և hot sauce.

Do you want to make slices of fried corn tortilla? In a large non-stick skillet, heat a generous 1/4 inch of neutral / high heat oil over medium heat until a drop of water vibrates sharply. Add a handful of corn tortilla slices and cook, stirring a little, until the ends are browned, 2-3 minutes. Pull with a pair of pliers or a spoon, shake off excess oil և Transfer to paper towels to dry. Season immediately with salt. Repeat with the remaining layers. I promise there will be no leftovers, but if there are, they keep them in a bag at room temperature for a few days.