Prep 6 mins
Cook 20 mins
This is a really thick, quick and comforting soup that is great for breakfast, lunch or dinner. The key to making this soup is to have everything prepped before you start cooking because it comes together really fast. On a scale of 1-10, with 10 being the hottest, I would say this is a 6. See my notes below on ways I change up the ingredients, depending on what I have on hand.
- 1 tablespoon olive oil
- 1⁄4 teaspoon cayenne powder
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon paprika
- 4 garlic cloves, finely chopped
- 4 small corn tortillas, toasted until a bit dark and broken into 1-inch pieces
- 2 cups low sodium chicken broth
- 1 tablespoon fresh parsley, chopped (or cilantro)
- 1⁄2 lime, zested
- salt and pepper
- 2 eggs, cracked into separate ramekins
- 1⁄2 lime, juice of
- 3 tablespoons sharp cheddar cheese, grated
- Heat oil, cayenne pepper, chile powder, and paprika over medium heat in a medium saucepot for about 5 minutes.
- Add the chopped garlic and cook for two minutes.
- Add the tortilla pieces and stir until they have absorbed most of the oil, about 30 seconds.
- Add the chicken stock, parsley, lime zest, salt and pepper and simmer at a low boil for 6 minutes.
- Add the eggs to the soup, cover and poach for 3 1/2 minutes (or to your liking).
- To serve, place each egg in a bowl, cover with 1/2 of the soup and top with the lime juice and cheese.
- Note: Depending on what I have on hand, I change the recipe by:.
- Making it with beef stock.
- Substituting 1/2 cup of stock with tomato juice.
- Adding in about a cup of left over carrots, corn and/or chopped tomatoes while heating the spices.