Tortillas are a main food staple eaten daily in all Mexican households. Just as you would walk to the corner store for a gallon of milk, so do Mexicans walk to the corner and buy tortillas from the “Tortilleria” were machines spit out dozens of corn tortillas hourly. I personally know this, as I lived in Mexico for 5 years, and bought one dozen tortillas about every two days.
Tortillas are also used to make a Mexican inspired South Of The Border Chicken Tortilla Soup, which by the way is our featured recipe.
Here is what you will need.
6 tablespoons avocado oil, divided
6 corn tortillas, cut into 1×1-inch strips
1 small white onion, dice
1 red bell pepper, diced
1 green bell pepper, diced
2 garlic cloves, minced
4 cups of non-gmo natural chicken broth
1 cup water
¾ teaspoon ground cumin
½ teaspoon chili powder
1 (15-oz) can black beans, drained and rinsed
1 cup frozen non-gmo sweet corn kernels, thawed
2 cups shredded cooked chicken breast
1 teaspoon Himalayan salt (optional)
Diced avocado, and fresh chopped cilantro, for optional garnish
Place a large ceramic coated frying over medium heat. Next add 3 tablespoons of avocado oil. Once the oil has warmed add the corn tortilla strips and fry until they are crisp.
Remove from heat and using a slotted spoon, remove strips from oil and place onto a plate and set aside.
Next 3 tablespoons of avocado oil to a 4 quart soup pot. When oil is heated, add the diced onions, minced garlic, diced bell peppers, and saute until fragrant. Next pour in the chicken broth, water, cumin, and chili powder. Stir to mix all ingredients. Next add the black beans, sweet corn, and shredded chicken.
Bring the soup to a boil, then turn heat down to a simmer for about 10 minutes. Ladle soup into soup bowls and garnish with the tortilla strips, diced avocado, and chopped fresh cilantro.
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