Even though I did not manage to find it in any restaurant in Mexico City, this is the standard soup of choice at most Tex-Mex restaurants in the US. I find it an efficient way to use leftover chicken (any roast chicken or rotisserie chicken would do) or the few corn tortillas that didn’t get consumed after a fajita dinner (always very popular at my place). It is the best one pot dinner one can have on a really cold night or if you are having company over for dinner, use this as the first course and then follow it up with yummy fajitas or tacos – it is sure to impress your friends and establish you as a genuine Tex-Mex aficionado!
1. One cup of shredded rotisserie chicken (boneless)
2. One can of black beans
3. One medium sized red onion
4. One tablespoon of tomato paste
5. One tablespoon of honey
6. Half a red bell pepper
7. One large or two medium sized jalapeno pepper(s)
8. 32 oz chicken broth (low sodium preferred)
9. ½ cup of frozen sweet corn or fresh corn kernels
10. One packet of taco seasoning (or one teaspoon on cumin, one teaspoon of paprika and one teaspoon of coriander powder)
11. One ripe Avocado
12. 2-3 tablespoons of light sour cream
13. ¼ cup of shredded cheddar cheese
14. Two tablespoons of chopped fresh cilantro leaves
15. One fresh lime
16. 4-5 corn tortillas
17. Two tablespoons of extra virgin olive oil
1. Peel and dice the red onion into small pieces.
2. In a medium sized sauce pan, heat the olive oil and drop half the chopped onion into the oil (keep half of the chopped onion to use as garnish later). Keep this on low heat.
3. Dice the red pepper and add to the pot.
4. Remove the seeds and veins from the Jalapeno pepper and chop the green part (the flesh) of the pepper into small square pieces and drop into the pot. Stir frequently.
5. Open the can of beans and rinse the beans under cold water (to remove the excess salt).
6. When the onion pieces look translucent (takes about 5-7 minutes of cooking), add the beans, shredded chicken and frozen corn to the pot and stir.
9. Cut the Corn Tortillas into ribbon like pieces (about ¾ inch wide) and drop them into the pot of soup and cook for another 2-3 minutes.
10. While the soup is still hot, add the juice of one lime.
11. Taste for a balance of sweet, sour and savory and if you feel anything is out of sync add either more salt, honey or lime juice to suit your taste.
12. Serve while the soup is still piping hot with shredded cheese, chopped raw onions, sour cream, diced avocado and cilantro leaves as toppings for the soup.