Mexican Tortilla Soup

Name: Mexican Tortilla Soup
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

www.lentils.org

Spiced chicken with charred corn, poblano peppers, tomatoes, lentils, and lime, topped with cilantro.

Keywords

whole red
foodservice
english
fall
poultry
summer

View full recipe on www.lentils.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lentils.org.

Share this recipe:

Cooking tools: