Chicken Tortilla Soup With Black Beans And Oven Roasted Tomatoes

I love Mexican food and never miss a chance to eat yummy quesadillas, nachos, enchiladas or simply feast on corn chips with salsa and guacamole .... in some sense, Mexican food is very close to Indian food except for the extensive use of cheese. Chilis restaurant had this amazing Chicken Enchilada Soup which was a cheesy soup with tender chicken morsels, pico de gallo and fried tortilla strips. But again that is not an everyday affair. I love tomato based soups so this tortilla soup is a perfect healthy option. Oven roasted tomatoes enhance the flavor of the soup and fresh vegetables make it a healthy choice. Substitute vegetable broth for chicken broth and the chicken chunks with more vegetables to get a vegetarian version of this soup. Its comfort food for a cold rainy day ...

✅ INGREDIENTS

• 1/4 cup carrot finely diced
• 1/4 cup onion finely diced
• 1/4 cup green bell pepper finely diced
• 1/3 cup canned black beans (rinsed and drained)
• 1 garlic clove - chopped
• 2 cups chicken broth
• 4 medium tomatoes
• 1 tablespoon chopped fresh jalapeno
• 1/3 cup cooked chicken breast chunks
• salt to taste
• red chilli flakes
• 1 + 1 tsp oil (any flavorless oil/olive oil)

For Garnish

• Fresh cilantro
• Guacamole
• Baked/Fried Tortilla Strips

✅ INSTRUCTIONS

1. To prepare the tomatoes, turn on the oven broiler. Cut the tomatoes into half and put in a bowl. Sprinkle with 1 tsp oil, salt, pepper and mix well to coat all tomatoes with this seasoning. Arrange tomatoes cut side down on a baking tray/dish and put about 4 inches below the broiler for 10 - 15 minutes. Once done, the skin of the tomatoes will have a slightly blackish appearance. Take out the tomatoes and let cool.
2. Once cooled, peel the skin of the tomatoes which comes off very easily after roasting and crush the tomatoes with your hand .
3. Put 1 tsp oil in a pan and add the onion, carrots, green bell pepper and garlic and cook over medium heat till the vegetables are softened. Add the tomatoes and cook for 5 minutes.
4. Add the chicken broth, canned beans, jalapeno, red chilli flakes and cook covered for about 10 minutes.
5. Add the chicken chunks and cook for another 2 minutes on very low heat. Adjust seasonings as desired.
6. To serve the soup, ladle it into bowls and serve topped with a dollop of guacamole, tortilla strips and fresh coriander leaves.

Serves 2

Jyotsna

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About Wanni Arachchige Udara Madusanka Perera

Hey, I'm Perera! I will try to give you technology reviews(mobile,gadgets,smart watch & other technology things), Automobiles, News and entertainment for built up your knowledge.