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.
July 02, 2019
- 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
- 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.
- 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.
- 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.
- 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.
- Remove bay leaf from soup; discard bay leaf. Stir in cilantro. Garnish with tortilla strips.
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.