Yields
4 servings
ADVERTISEMENT
ingredients
1
each; red, green, yellow pepper (seeds removed)
4
flour tortillas (2 red and 2 green), sliced into thin strips
½
tsp Mrs. Dash Southwest (5 mL)
Chipotle seasoning
1
tsp canola oil (5 mL)
1
cup frozen corn (250 mL)
3
boneless skinless chicken breasts, cut into pieces (400 g)
½
tsp Mrs. Dash Southwest (5 mL)
Chipotle seasoning
1
tsp chili powder (5 mL)
1
tsp Chipotle chili powder (5 mL)
½
tsp cumin (2.5 mL)
3 ½
cup chicken stock (750 to 825 mL)
½
cup salsa (125 mL)
1
Tbsp lime juice (15 mL)
2
squirts Tabasco sauce
1
can (590 mL or 19 oz) can mixed beans
1
can (398 mL or 14 oz) can beans in maple syrup
1
avocado, cut into small pieces
½
cup grated cheddar cheese (250 mL)
2
slices green onions
Fresh cilantro
ADVERTISEMENT
directions
Step 1
Set oven to broil. Broil peppers until charred (3 to 4 minutes).
Step 2
Remove and reset oven to 325 F (180 C). Place tortilla strips on cookie sheet and sprinkle with spice. Bake until crisp (20 minutes), tossing occasionally.
Step 3
Heat oil in a pot on medium to high heat. Add corn until brown. Add chicken and sprinkle with spices.
Step 4
Add chicken stock, salsa, lime juice, Tabasco and both cans of beans.
Step 5
Chop charred peppers and add to pot. Reduce heat to medium.
Step 6
Prepare optional garnishes (avocado, cheddar cheese, green onions, cilantro) and sprinkle over individual bowls of soup.