Mexican Tortilla Soup with Grilled Chicken

This vibrant Mexican Tortilla Soup has all the weight and flavors you crave after a long day of training. Topped with crunchy tortilla strips and a hail of fresh toppings, this dish satisfies without overwhelming-perfect for any athlete looking to recharge. It's a prominent one-bowl meal offering remarkable nutrition amidst all that Tex-Mex deliciousness.

Prepare the Chicken

1. 1

   Season 500g of chicken breast with cumin, paprika, and salt.

2. 2

   Grill the chicken breast on medium heat (180°C) for 6-7 minutes per side, until fully cooked.

3. 3

   Once done, remove from grill, let cool slightly, and shred.

4. 4

   Set aside for later.

Create Base for Soup

1. 5

   In a large pot, heat 1 tablespoon of canola oil over medium heat (180°C).

2. 6

   Add 1 chopped onion and sauté until translucent (about 3 minutes).

3. 7

   Stir in 1 finely chopped jalapeño and continue cooking until fragrant (2 minutes).

Simmer Soup

1. 8

   Pour in 1 liter of chicken broth and bring to a boil (100°C).

2. 9

   Add 1 diced red bell pepper, 1 teaspoon of dried oregano, and 1 teaspoon ground cumin.

3. 10

   Reduce the heat; let simmer for 15-20 minutes.

Finish and Serve

1. 11

   Stir in the prepped shredded chicken into the soup for warmth and mix well for another 2 minutes. Non-vegan will se favored toppings, continue create enrichment here.

2. 12

   To serve, ladle the soup into bowls and top each generously with fried tortilla strips, diced avocado, fresh cilantro, shredded cheese, and a dollop of sour cream.