Grill has a flow, and the Aztecs knew it: tortilla soup and grilled chicken

This corn tortilla soup with chicken dates back to the distant time of the Aztecs, but it has a special feature: it is cooked over a slow fire and flavored with embers.

By: MUI KITCHEN Editing

Tortilla soup, also known as Aztec soup, is a very traditional dish of Mexican cuisine. It’s nothing but a tomato and other vegetable soup with Mexican corn tortillas and other ingredients like cilantro, corn, cheese, sour cream. These are the typical flavors of Aztec cuisine, which combine in a very pleasant and easy-to-prepare soup. It is important to add the tortilla right before consumption so that it does not lose its texture or fall apart. The version invented by Cooking Classy, ​​which we share below, contains grilled pocho breast pieces, which adds more flavor and a lot more protein to the rich soup.

Tortilla soup with grilled chicken

Ingredients

  • 300 grams of boneless and skinless chicken breast
  • 2 teaspoons of chili powder
  • 2 teaspoons cumin powder
  • 1 teaspoon of sugar
  • 2 tablespoons of olive oil
  • Salt and freshly ground black pepper to taste
  • 1 ½ cups frozen corn
  • 1 medium red onion finely chopped
  • 2 jalapeños, seeded and chopped
  • 4 cloves of garlic, finely chopped
  • 6 cups of chicken broth
  • 1 can of tomatoes in juice (500 grams)
  • 1 tablespoon lemon juice
  • ½ cup finely chopped cilantro
  • 1 large avocado, diced
  • Shredded Mexican cheese, sour cream and tortilla to taste

Preparation

  • Preheat an electric grill to medium-high or 230°C. In a small bowl, mix 1 teaspoon of chili powder and 1 teaspoon of cumin, ¾ teaspoon of salt, ¼ teaspoon of pepper and ¼ teaspoon of sugar.
  • Brush the chicken with 1 tablespoon of olive oil and season both sides with the previous mixture. Grill for 5-6 minutes per side or until cooked through. Remove from heat, let rest and cut into small cubes
  • Heat the other tablespoon of olive oil in a pan over medium heat. Add the onion and sauté for 5 minutes. Add the jalapeno and garlic and stir for 2 minutes. Add the broth, tomatoes, remaining chili powder, cumin, sugar, salt and pepper. Bring to a boil over medium heat, then reduce heat. Cover and let it boil for 15 minutes.
  • Add the frozen corn in the last two minutes.
  • Add the chicken, cilantro and lemon juice.
  • Serve the broth on the plate and add avocado pieces, cheese, sour cream and tortillas according to the canteen’s taste.

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