Recipes

CHICKEN TORTILLA SOUP

Korey Kealey

DATE: Monday, September 17th, 2012

Ingredients

Use leftover chicken or pick up a rotisserie chicken and make this quick and spicy soup.

2 tbsp (25 mL) vegetable oil

1  Ontario Onion, chopped

1  Ontario Sweet Red Pepper, diced

1  Ontario Jalapeño Pepper, seeded and minced

2  cloves Ontario Garlic, minced

1 tsp (5 mL) each ground cumin, dried oregano and chili powder

3  Ontario Plum Tomatoes, peeled and chopped

6 cups (1.5 L) sodium-reduced chicken broth

2 cups (500 mL) diced or shredded cooked Ontario Chicken

1 cup (250 mL)  fresh Ontario Corn Kernels

2 tbsp (25 mL)  fresh lime juice

Pinch  granulated sugar

Salt and pepper

Garnish:                    

2 tbsp (25 mL)   chopped fresh Ontario Coriander

                         Small corn chips

Preparation

Preparation Time: 20 minutes

Cooking Time: 30 minutes

                            Serves 6

In large saucepan, heat oil over medium heat; add onion and cook until softened, about 3 minutes. Add red and jalapeño peppers; cook for 5 minutes, stirring often. Stir in garlic, cumin, oregano and chili powder; cook for 2 minutes, stirring often.

Stir in tomatoes and broth; bring to boil. Reduce heat, cover and simmer for 20 minutes.

Stir in chicken and corn; simmer, covered, until corn is tender, about 2 minutes.

Just before serving, stir in lime juice, sugar, and salt and pepper to taste. Ladle into bowls and garnish with coriander and corn chips.