Ingredients
- 2 quarts (2 liters) chicken broth
- 1 cup (250ml) water
- 2 big chicken breasts
- 4 chopped garlic cloves
- 1 tablespoon dried oregano
- 14 oz (400g) can corn kernels
- 1 chopped yellow onion
- 1 tablespoon oil
- 2 tablespoons chili powder
- ½ cup (15g) chopped cilantro (fresh coriander)
- 2 teaspoon ground cumin
- 14 oz (400g) can black beans or kidney beans
- 3 corn tortillas (or flour if you prefer)
- ½ cup (100g) uncooked white rice
- 2 de-seeded, finely diced jalapenos
- 1 cup (85g) shredded cheese (Cheddar or Mexican blend works)
- Small pot of sour cream
- Oil for frying, as needed
Method
- Sauté the onions in a tablespoon of oil for a couple of minutes.
- Add the garlic and sauté for 1 more minute.
- Pour in the water and broth.
- Stir in the rice and bring the mixture to a simmer.
- Add the drained corn, drained black beans, jalapeno, and seasonings.
- Add ¾ of the cilantro.
- Simmer for 30 minutes.
- Chop the chicken breasts and sauté them in oil in another pan until they are cooked.
- Shred the chicken and add it to the soup.
- Slice the tortillas into thin strips and fry them in oil until they are golden and crispy.
- Drain them on paper towels.
- Divide the soup between 6 bowls and add cheese and tortilla strips to each one.
- Garnish with the sour cream and remaining cilantro.
Notes
- Adjust the spices if you want it less spicy or more spicy
- This is good with avocado slices on top