Creamy Tortilla Soup with a Hidden Kick
Looking for a delicious and easy weeknight meal that will impress your family and friends? Look no further than this creamy tortilla soup with a hidden kick!
This soup is packed with flavor thanks to a secret ingredient: Momo's Michelada Mix. The michelada mix adds a touch of zesty, savory flavor that takes this soup to the next level.
WHAT YOU NEED
1/3 cup Momo's Michelada Mix
1 lb shredded chicken
1/2 yellow onion
1 red bell pepper
2 carrots
2 jalapeño peppers
3 cloves of garlic
3 roma tomatoes
1 lime
1 ear of corn
1 tsp ground cumin
48 oz chicken broth
1/2 cup heavy cream
For topping:
Shredded cheese
Tortilla strips
Sour cream
Avocado
HOW IT'S DONE
Start by chopping yellow onion, carrots, bell pepper and jalapeño peppers. Heat large pot or Dutch oven over medium-high heat. Add olive oil then add vegetables. Cook for 5-7 minutes.
Add full cloves of garlic, peeled. Cook for an additional 2 minutes. Add salt, pepper, cumin and Momo's then mix.
Dice the tomatoes then add to the pot. Cut the kernels from the corn and add to the pot. Add chicken broth, turn heat to high and let it come to a boil.
Once it boils, reduce to a simmer and cook for 10 minutes.
If you have an immersion blender, blend in the pot. If not, remove the soup from the pot and let cool for 5-10 minutes. Add to a blender and blend until smooth. Return to the pot and turn the heat to medium.
Once the soup starts to bubble (3-4 minutes) add shredded chicken, heavy cream, and lime juice. Mix and cook for 2-3 minutes.
Transfer to a bowl and top with shredded cheese, tortilla strips, avocado, sour cream and enjoy!
Tips:
If you don't have Momo's Michelada Mix, you can use your favorite hot sauce or Worcestershire sauce.
For a vegetarian option, omit the chicken and use vegetable broth instead.
This soup is a great make-ahead meal. It can be stored in the refrigerator for up to 3 days.
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