Description
This delicious Mexican Soup is gluten-free and dairy-free. Customize it to taste at the table with fun, fresh toppings. Using leftovers from a roast chicken, this soup is easy to pull together on a busy weeknight.
Ingredients
For the Soup
8 cups chicken broth (preferably home-made and unsalted)
2 T oil
1/2 large onion, diced
2 lg bell peppers (any color, I used orange), diced
1 lg tomato, diced
1/2 T – 1 T ground cumin
1 T lime juice
1 T salt (if using unsalted broth, less if using seasoned or store bought broth)
1 can black beans, rinsed and drained
1 cup corn
1 cup frozen or fresh corn kernals
2–4 cups cooked chicken.
For the Toppings
Any combination of: tortilla chips, fried tortilla strips, cilantro, avocado, cabbage, radish, hot peppers, lime wedges, creme fraiche, sour creme, queso fresco or cotija, minced raw onion, fried garlic or onion.
Instructions
Heat the oil in a 4 qt pot. Add the onions and peppers and sauté until fragrant and tender. Then add the tomato and cumin and continue to sauté on low, stirring occasionally for a long time. Until it almost forms a paste. This is a sofrito, the flavor base to many Spanish/Latin dishes.
Add the broth and bring to a boil. Add all other ingredients except the corn and chicken. Bring back to a boil and simmer for 10 minutes.
Add the corn and bring back to a boil. Add the chicken and immediately turn the heat off.
While the soup cooks, prepare all the toppings.
Equipment
| Stainless Steel Measuring Cups, 5 Piece Stackable Measuring Set |
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| Lodge Pre-Seasoned Cast Iron Double Dutch Oven With Loop Handles, 5 qt |
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$2/portion