This spicy chicken and tomato soup has all the flavour of a chicken taco. The name comes from the addition of crunchy fried tortilla strips.

Yield: Serves 6.



  • 1 tbsp canola oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, crushed
  • 1 1/2 tsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp oregano, crumbled
  • 1 bay leaf
  • 2 cans (28 oz/796 mL each) chicken broth
  • 1 can (7 1/2 oz/213 mL) tomato sauce
  • 3/4 tsp salt
  • 1 tsp granulated sugar
  • 1/8 tsp cayenne pepper
  • 2 boneless skinless chicken breasts
  • 1 canned chipotle pepper, finely chopped
  • 1 1/2 cups frozen kernel corn
  • 1/4 cup canola oil
  • 8 corn tortillas (6 inch), halved and cut into 1/4 inch strips
  • 2 tbsp chopped fresh cilantro


  1. Heat 1 tbsp oil in a Dutch oven over medium heat. Add onion and garlic; sauté for 2 minutes. Add chili powder, cumin, oregano and bay leaf; cook 1 minute. Add broth, tomato sauce, salt, sugar and cayenne pepper. Bring to a boil. Add chicken and stir to combine.
  2. Reduce heat and simmer, covered, until chicken is cooked through, about 15 minutes. Using a slotted spoon, transfer chicken to a cutting board. When cool enough to handle, use two forks to shred chicken.
  3. Add chipotle pepper and corn to soup; simmer for 10 minutes. Add shredded chicken and cook, stirring, until chicken is heated through, about 2 minutes. May be prepared to this point and refrigerated for up to 24 hours.
  4. Heat 1/4 cup oil in a heavy frypan. Add tortilla strips in batches and fry until crisp and golden brown. Drain on paper towels. Fried tortilla strips may be refrigerated for up to 24 hours.
  5. Remove bay leaf from soup; discard bay leaf. Stir in cilantro. Garnish with tortilla strips.
Nutritional analysis per serving:

397 calories, 16 g fat, 28.3 g protein, 38.8 g carbohydrate, 6.4 g fibre, 1209 mg sodium


Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.