Mexican Tortilla Soup – Lentils.org

Mexican Tortilla Soup

  By lentilsorg  

October 28, 2020

.0 0
  • Prep: 15 Minutes
  • Cook: 15 Minutes

  • 15 Minutes

    15 Minutes

    30 Minutes

  • Yields: 10
Full-screen

Directions

  1. In a small bowl, mix cumin, chili, garlic powder, and brown sugar with 2 Tbsp (30 mL) oil.
  2. Place chicken thighs into spice paste and liberally cover to marinate. Let sit for 15-20 minutes.
  3. On either a griddle pan or in a large rondeau, add remaining oil and heat over medium-high heat. Grill or sear chicken for 5 minutes on each side. Cut chicken into ½ in chunks and set aside.
  4. In the same pan, add corn and cook until it takes on a nice toasted color.
  5. In a large stock pot, combine stock, lime juice, onion, garlic, tomatoes, poblano pepper, and lentils.
  6. Bring mix to a boil and reduce to a simmer. Cook for 10 minutes. Add chicken and corn and cook for an additional 5 minutes.
  7. To finish, garnish the soup with cilantro and any desired toppings.

Ingredients

1 Tbsp (15 mL) cumin

1 Tbsp (15 mL) chili powder

1 Tbsp (15 mL) garlic powder

1 Tbsp (15 mL) brown sugar

¼ cup (60 mL) canola oil

2 lbs (1 kg) chicken thighs, skinless and boneless

1 cup (250 mL) corn kernels

1 gallon (3.75 L) chicken stock, low-sodium

¼ cup (60 mL) lime juice

¼ cup (60 mL) yellow onion, minced

2 Tbsp (30 mL) garlic, minced

2 28 oz (796 g) cans fire-roasted diced tomatoes

½ cup (125 mL) poblano pepper, seeded and diced

2 lbs (1 kg) whole red lentils, cooked

½ cup (125 mL) cilantro, minced

Optional toppings: sour cream, avocado slices, tortilla strips, pepitas

close full screen
00:00

Nutrition Facts

Serving Size3 cups (750 mL)
Calories410
Sodium750 mg
Potassium1260 mg
Protein34 g
Cholesterol85 mg
Sugar8 g
Total Fat14 g
Saturated Fat2.5 g
Total Carbohydrates38 g
Dietary Fiber11 g