Roasted Corn Chicken Tortilla Soup

Recipe by Hey Jude
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat oil in a large pot over medium-high heat; add onion and cook until translucent, about 3 minutes.
  • Add garlic; cook 1 minute, add paprika, cumin, chilies and pepper, cook, stirring, 5 minutes.
  • Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat to boil, lower heat and simmer 1 hour.
  • Remove the chicken to a platter; cool briefly.
  • Pull the meat from the bones; discard bones and skin, reserve meat.
  • Strain the soup into a large bowl; pour back into the pot and add lime juice, cilantro and salt.
  • Portion chicken meat and corn kernels into serving bowls; ladle soup over.
  • Add optional garnishes at the table.
  • *roastears of corn in a 400° oven, turning often until they start to brown, about 10 minutes.
  • *toasttortillas in a dry skillet over medium heat until starting to brown, about 30 seconds on each side.
Advertisement