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Gordon Ramsay Mexican Soup

Gordon Ramsay Mexican Soup
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A robust, smoky-spiced chicken soup inspired by Mexican flavors, with tender shredded chicken, black beans, and sweet corn in a richly seasoned tomato broth. The finishing squeeze of lime and fresh cilantro brighten every spoonful.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle chili powder
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 1 1/2 pounds boneless, skinless chicken breasts (about 2 large)
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped, plus more for garnish
  • 2 tablespoons fresh lime juice
  • Optional toppings: 1/4 cup sour cream, 1 avocado diced, 1/4 cup shredded Monterey Jack cheese, crispy tortilla strips

Instructions

  1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil and let it shimmer for about 30 seconds. This oil temperature ensures a good sear without smoking.
  2. Add the finely diced onion to the pot and cook, stirring occasionally, until soft and translucent, about 4 minutes. The onions should not brown; if they start to color, reduce heat to medium.
  3. Stir in the minced garlic and jalapeno, then cook for 1 minute until fragrant. The garlic should become aromatic but not burn, which would introduce a bitter flavor.
  4. Add the tomato paste and cook, stirring constantly, for 2 minutes to caramelize slightly. This deepens the tomato flavor and removes any raw acidity.
  5. Sprinkle the cumin, smoked paprika, and chipotle chili powder over the aromatics. Stir continuously for 30 seconds to bloom the spices in the hot oil, which intensifies their smokiness and warmth.
  6. Pour in the chicken broth, fire-roasted diced tomatoes with their juice, and bring the mixture to a low boil over high heat. Use a wooden spoon to scrape up any browned bits from the bottom of the pot—this adds depth to the broth.
  7. Add the black beans, corn, 1 teaspoon of kosher salt, and black pepper. Stir to combine, then reduce heat to medium-low so the soup is at a gentle simmer.
  8. Season both sides of the chicken breasts with the remaining 1/2 teaspoon kosher salt. Nestle the chicken into the simmering broth, ensuring they are mostly submerged. Cover the pot and cook for 18-20 minutes, until the thickest part of a breast registers 165°F (74°C) on an instant-read thermometer. Do not overcook or the chicken will become dry.
  9. Using tongs, transfer the cooked chicken to a cutting board. Let it rest for 5 minutes, then shred into bite-sized pieces using two forks. Resting allows the juices to redistribute, keeping the meat moist.
  10. Return the shredded chicken to the pot. Stir in the fresh cilantro and lime juice. Simmer for 2 more minutes to meld the flavors. Taste and adjust seasoning with additional salt or a squeeze of lime if desired.
  11. Ladle the soup into bowls. Garnish with additional cilantro and your choice of sour cream, diced avocado, shredded cheese, or crispy tortilla strips for added texture and richness.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight. Reheat gently in a saucepan over medium-low heat, adding a splash of broth or water if it has thickened. Freeze for up to 3 months without the garnishes. Thaw overnight in the fridge before reheating. Avocado and tortilla strips should be added fresh when serving.

Nutrition

Keywords: Gordon Ramsay Mexican soup, Mexican chicken soup, tortilla soup, black bean corn soup, spicy chicken soup, weeknight dinner, healthy soup, stovetop soup, comfort food, lime chicken soup

Find it online: https://britishrecipes.uk/gordon-ramsay-mexican-soup/