I tried this soup for the first time when I lived in Texas and I loved it. I think I really like Mexican food because it resembles Peruvian food in the way that they also use a lot of chilies and lime. Lime is one of those things that we always have in our kitchen.
This is my version of the soup. Mexican chilies are hard to find here, so I just use a bird’s eye chili. You can buy soft tortillas, cut them into strips and then fry them but I use tortilla chips instead. This recipe serves 2 large bowls as a main course.
200gr of boneless chicken breast
1 tablespoon of vegetable oil
½ of a red onion, chopped
1 Bird’s eye chili, chopped
1 red bell pepper, diced
1 Celery stick, chopped
1 small carrot, chopped
3 cloves of garlic, minced
3 Tomatoes, seeded and diced
½ teaspoon of dried oregano
Sprinkle of cumin
8 cups of chicken stock
1/2 cup of tomato puree
Kernels of one corn
2 Avocados, diced
A handful of Feta, chopped or crumbled
A handful of Coriander, freshly chopped
A handful of tortilla chips, crumbled
In a large saucepan, add the vegetable oil over medium heat. Add the onions, chili, bell pepper, celery and carrot. Cook for a couple of minutes until the onion is translucent. Then add the garlic, tomatoes, oregano, cumin and chicken stock. Let it cook for 10 minutes, then blend it and sift it.
Once the soup is smooth, add the tomato puree, corn and chicken. Let it simmer until the chicken is cooked. Once the chicken is boiled, remove from the saucepan and shred it. Put the shredded chicken back in the soup. Taste the soup for salt.
Serve the soup and then garnish it with the avocado, feta, coriander, tortilla chips and lime wedges.