As I previously mentioned, it gets pretty cold in Saskatchewan. Unfortunately, we’ve already got snow, and it doesn’t appear to be going anywhere. So, I decided another soup was in order. I wanted something that would go good with my southwestern salad. So, I figured some similar flavors would be good! When it comes to soup, I don’t measure very precisely…. I just go with my gut.
A lot of people make their own tortillas/tortilla strips. I wasn’t feeling that ambitious yesterday, so I just used some multigrain tostitos. Cut me some slack… I was at the airport at 4am two days in a row! 😀
Mexican Chicken Tortilla Soup
1 tbsp EVOO
1-2 small jalapeno pepper, seeds & ribs removed, finely diced
3 garlic cloves, minced
2/3 of a Spanish onion (I diced one third, and left the other third in long strips)
1 liter chicken broth
1 large can diced tomatoes
2-3 tbsp tomato paste
1 tbsp chili powder
1 tsp cumin
Salt & Pepper to taste
1 tsp McCormick Chipotle Chili Pepper (though… I wish I’d used more)
1 cup frozen corn kernels
2 cups cooked shredded chicken
Heat oil in large stock pot. Add garlic, onions and jalapeno. Saute 3-4 minutes, until soft. Add chicken broth, diced tomatoes (including liquid), tomato paste, and spices. Simmer for 10 minutes. Add shredded chicken and corn. Simmer for another 5-7 minutes.
Serve hot with diced green onion, avocado, shredded cheese, sour cream and your favorite tortilla chips. Don’t be afraid to douse the avocado in some lime juice too! Tastes great and keeps the avocado from turning brown, if you’re not using it all right away!