Recipe
Country Style Chicken Tortilla Soup
Prep Time: 10 min
Cook Time: 40 min
Serves: 10
The best flavours of Mexican cuisine are combined in this delicious soup. Lime and cilantro balance the smoky heat of chipotle peppers.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
2 lb (1 kg)
boneless, skinless chicken thighs
13 cups (3.25 L)
water
1 cup (250 mL)
onions, diced
4
cloves garlic
1 tbsp (15 mL)
olive or vegetable oil
1 cup (250 mL)
plum tomatoes
1/4 cup (60 mL)
chipotle peppers, in adobo sauce
1 tsp (5 mL)
salt
1 tsp (5 mL)
pepper
1
avocado
1
lime
1/2 cup (125 mL)
cilantro, fresh, minced
1 3/4 oz (50 g)
white corn tortilla chips
1 cup (250 mL)
mozzarella cheese, part skim, 16.5% MF
Instructions
1
Simmer chicken thighs in the water in a large stockpot with lid for at least an hour.
2
Sauté the onions and garlic in oil until clear, about 3 minutes and add to chicken stock.
3
Purée the plum tomatoes and chipotle peppers in Adobo sauce. The chipotle peppers add a good amount of heat so adjust as necessary. Add to chicken stock, cover and simmer for 30 minutes. Season with salt and pepper to taste.
4
Cut avocado in half and remove pit and peel. Cut the avocado and lime into small cubes. Place in small bowl for garnish.
5
Assemble this soup by putting a few avocado chunks, chopped cilantro and corn chips in each bowl.
6
Ladle soup over and top with cheese. Serve with little wedges of lime.