Chicken Tortilla Soup
Use leftover chicken or pick up a rotisserie chicken and make this quick and spicy soup.
Prep Time: 20 minutes
Cook Time: 30 minutes
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
2 tbsp (25 mL) chopped fresh Ontario Coriander
Small corn chips
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.