Description
A bold, creamy fusion of Mexican tortilla soup and Moroccan harissa, this high-protein chowder is packed with chicken, beans, corn, and a Greek yogurt swirl, topped with crispy tortilla strips and avocado.
Ingredients
Scale
For the Chowder:
- 1 lb (450 g) boneless skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and finely chopped, optional
- 1½–2 tbsp harissa paste, adjust to taste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp dried oregano
- Salt and black pepper, to taste
- 4 cups (960 ml) low-sodium chicken broth
- 1 can (14–15 oz / 400 g) fire-roasted diced tomatoes
- 1 cup corn kernels, fresh, frozen, or canned and drained
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- ½ cup (120 ml) heavy cream or half-and-half
- ½ cup (120 g) plain Greek yogurt, plus more for topping
- Juice of 1 lime
Toppings and Garnish:
- Corn tortillas, cut into strips
- 1–2 tbsp olive oil, for frying or baking tortilla strips
- 1 avocado, sliced or diced
- Extra Greek yogurt or sour cream, for swirling
- Fresh cilantro, chopped
- Lime wedges
- Optional sliced jalapeños, extra harissa, shredded cheese
Instructions
- Cut the corn tortillas into thin strips. Toss with olive oil and a pinch of salt. Air-fry or bake at 190°C or 375°F for 8 to 10 minutes, tossing once, until golden and crispy. Set aside for topping.
- Heat 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook 3 to 4 minutes until softened.
- Stir in the minced garlic, diced red bell pepper, and jalapeño if using. Cook 2 to 3 minutes more until the vegetables start to soften.
- Add the harissa paste, ground cumin, smoked paprika, chili powder, and dried oregano. Cook 30 to 60 seconds, stirring constantly, until fragrant. Season lightly with salt and black pepper.
- Place the chicken breasts or thighs into the pot. Pour in the chicken broth, fire-roasted diced tomatoes, corn, and black beans. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook 20 to 25 minutes, until the chicken is cooked through and tender.
- Remove the chicken to a plate and shred it with two forks. Return the shredded chicken to the pot and stir to combine.
- Reduce the heat to low. Stir in the heavy cream or half-and-half.
- In a small bowl, whisk the Greek yogurt with a ladle of warm broth from the pot to temper it. Stir the tempered yogurt back into the chowder.
- Add the lime juice and adjust salt, pepper, and harissa to taste. Simmer gently for 3 to 5 more minutes, without boiling hard, to warm through.
- Ladle the harissa chicken tortilla chowder into bowls. Top with crispy tortilla strips, avocado slices, a swirl of Greek yogurt or sour cream, cilantro, and lime wedges.
- Optional add sliced jalapeños, extra harissa, or shredded cheese on top for more heat or richness.
Notes
- For a milder chowder, use the lower amount of harissa paste and skip the jalapeño.
- If the chowder becomes too thick, stir in a little extra broth or water to reach your desired consistency.
- To keep it lighter, you can replace the heavy cream with additional Greek yogurt, tempering it carefully before adding.
- Leftovers keep 3 to 4 days in the fridge. Reheat gently over low heat and add a splash of broth if needed.
- Store tortilla strips separately so they stay crisp. Add avocado and fresh toppings just before serving.
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
Nutrition
- Serving Size: 1 Serving
- Calories: 520Kcal
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 40g
Keywords: Harissa Chicken Tortilla