This soup is amazingly delicious! I got this recipe from a friend and anyone who has ever tried it says that it is the best soup they have ever had. The original version is extremely spicy, so I had to tone it down for my Colombian husband. Growing up in California, eating lots of Mexican food with wonderful spicy salsa, I just assumed that all Latinos eat spicy food. Wrong. Colombian food is delicious and comforting, but spicy it is not. The amazing thing about this soup is that it is extremely flavorful, even without the extra spice. You don’t have to just take my word for it…several others have called it The. Best. Soup. Ever. This soup is famous. So Lets get started.
STEP ONE: Cook the Chicken
(If you are in a hurry, you could easily use a rotisserie chicken instead and skip down to step two)
Place chicken in a large pot. Cover with water and add 1 teaspoon of salt. Bring to a boil, then reduce heat to a simmer and simmer chicken for 40 minutes or until cooked through. Set chicken aside to rest. Once cool enough to handle, shred into bite size pieces. Pour cooking water into a large measuring bowl and add enough water to measure nine cups.
STEP TWO: Process the Veggies
Chop onion, garlic, cilantro, and jalapeno just small enough to fit in your food processor. Let the machine do the work. Add stewed tomatoes to food processor, along with the chopped veggies and process until smooth, about 30 seconds.
STEP THREE: Boil and Simmer
Add the nine cups of water, the processed mixture, bullion cubes, tomato sauce, cumin, and 1 teaspoon salt to a large pot (you can use the one you used to cook the chicken in for some extra flavor). Bring to a boil over high heat. Reduce heat to medium and simmer for 30 minutes.
STEP FOUR: Prepare the Toppings
While the soup is simmering, prepare all the wonderful toppings. Chop the avocado and cilantro. Slice the lime into quarters. Open the bag of cheese and tortilla strips. Easy.
STEP FIVE: Finish Soup and Assemble
Take broth mixture off heat, and add shredded chicken and drained, canned corn. Try a quick spoonful and add more salt if needed. Ladle soup into bowls. Squeeze juice from a lime wedge into each bowl and top with avocado, cheese, tortilla strips, and cilantro.