Ingredients
- 1 pound boneless chicken (breast or thighs)
- 4 cups chicken or vegetable broth
- 1 cup diced onions
- 2 cloves garlic, minced
- 2 fresh jalapeños, chopped
- 1 cup corn (fresh or frozen)
- 1 can diced or crushed tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Crispy tortilla strips for topping
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent. Toss in minced garlic and chopped jalapeños, cooking until fragrant.
- Cook the chicken: Add sliced chicken to the pot. Season with salt, pepper, cumin, and chili powder. Sauté until the chicken is cooked through and golden brown.
- Add the broth and veggies: Pour in the broth and add canned tomatoes along with corn. Bring to a gentle boil, then simmer for about 15 minutes.
- Finish with lime and herbs: Stir in freshly squeezed lime juice and chopped cilantro.
- Serve and enjoy: Top each bowl with crispy tortilla strips, extra cilantro, and a lime wedge.
Notes
Feel free to substitute the chicken with tofu or beans for a vegetarian version. Adjust the spices to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
- Diet: Gluten-Free