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Creamy Coconut Chicken Tortilla Soup with Vegetables
Created by: Howcan Team
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 2 cups cooked shredded chicken
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1/2 cup crushed tortilla chips
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, diced red bell pepper, diced zucchini, and corn kernels. Cook for another 5 minutes, stirring occasionally.
- Pour in the coconut milk, chicken broth, and diced tomatoes. Bring the soup to a simmer.
- Add the shredded chicken, cumin, chili powder, paprika, and season with salt and pepper to taste. Let the soup simmer for 15-20 minutes to allow the flavors to meld together.
- Stir in the chopped cilantro and lime juice. Taste and adjust seasoning if needed.
- To serve, ladle the soup into bowls and top with crushed tortilla chips for added crunch.
- Enjoy your creamy coconut chicken tortilla soup with added vegetables!
Creamy Coconut Chicken Tortilla Soup with added vegetables is a fusion of Mexican and Thai flavors, creating a unique and delicious dish. This soup originated in the southwestern United States, where chefs combined traditional Mexican tortilla soup with the creamy, coconut-infused flavors of Thai cuisine. The addition of vegetables such as bell peppers, corn, and zucchini adds a fresh and vibrant twist to the classic recipe. One renowned chef known for perfecting this dish is Chef Rick Bayless, whose expertise in Mexican cuisine has elevated the flavors of this soup to new heights. The creamy coconut broth, tender chicken, and a medley of vegetables create a harmonious blend of textures and flavors. The best version of this dish can be found in upscale Mexican-Thai fusion restaurants, where chefs pay meticulous attention to the balance of spices, creaminess, and the freshness of the added vegetables. The key to getting this dish right lies in the quality of the coconut milk, the tenderness of the chicken, and the precise combination of vegetables to enhance the overall flavor profile. For a famous alternative method, some chefs opt to roast the vegetables before adding them to the soup, imparting a smoky depth to the dish. This method adds an extra layer of complexity to the soup, making it a popular variation among food enthusiasts.
45 min
6
350 calories
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