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Chicken Tortilla Soup

This soup is perfect for rainy or cold weather.  Read more about the movie Tortilla Soup (2001), starring Hector Elizondo and Raquel Welch) here.

Tortilla Strips
5 corn tortillas, cut into 0.5 cm wide strips
30 ml olive oil
5 ml salt, or to taste

30 ml olive oil
1 large onion, finely chopped
4 garlic cloves, peeled and finely minced
1 liter chicken broth
2 x 400 g tins chopped tomatoes and juice
1 x 400 g tin black beans, drained and rinsed
500 ml shredded cooked chicken
500 ml corn (I used frozen straight from the freezer, fresh may be substituted)
15 ml lime juice
1 to 5 ml chili powder
10 ml ground cumin
5 ml salt, or to taste
freshly ground black pepper
5 ml smoked paprika (regular paprika may be substituted)
15 g fresh coriander leaves, stalks removed

To serve
diced avocado
grated cheese
sour cream

  1. To make the tortilla strips, preheat the oven to 190°C, line a tray with a Wizbake baking sheet.
  2. Scatter the tortilla strips loosely onto the baking sheet, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside. While strips bake, begin making the soup.
  3. To make the soup, add 30 ml olive oil and heat over medium-high heat to warm.
  4. Add the onion and sauté for about 5 minutes, or until the onion is translucent.
  5. Add the garlic and sauté for 1 to 2 minutes.
  6. Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
  7. Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
  8. Add the coriander and season to taste. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
  9. Ladle the soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.

Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
Extra tortilla strips will keep in airtight at room temp for up to 5 days.

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