By Shireen Jamooji
January 1, 2023
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Warm and dense, this soup bowl has all the flavours and freshness of a Mexican meal but in the convenience of a bowl. Recreate this recipe at home for a satisfying dinner.
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1 tablespoon vegetable oil 1 onion, finely chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon chilli powder 1 can diced tomatoes 1 can chopped green chillies 4 cups chicken broth 1 cup cooked and shredded chicken Salt and pepper to taste
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1 cup corn kernels (fresh or frozen) 1 cup black beans, rinsed and drained 2 tablespoons fresh lime juice Fresh cilantro, chopped, for garnish Tortilla strips, for serving
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In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened.
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Add the minced garlic, ground cumin, and chilli powder. Cook for another minute, stirring to combine the spices with the onions.
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Pour in the diced tomatoes and chopped green chillies. Stir well to incorporate the ingredients.
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Add the chicken broth to the pot. Bring the mixture to a simmer. Stir in the shredded chicken and season with salt and pepper to taste.
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Add the corn kernels and black beans. Continue to simmer for about 15-20 minutes until the soup is heated through.
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Just before serving, stir in the fresh lime juice for a burst of citrus flavour. Ladle the soup into bowls and garnish with chopped fresh cilantro and tortilla strips.
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