Vibrant Tex-Mex flavours of sweet corn, spicy chilies and creamy avocado infuse this satisfying soup—a real hit at the 2015 PotashCorp Wintershines Warm the Heart Novice Soup Cook-Off in Saskatoon. If you can’t get your hands on the Saskatchewan-made ingredients below, substitute a local-to-you product.
Courtesy of Shelly Christian, Saskatoon, Sask.
Cut tortillas in half, then into ¼-inch (5 mm) strips. In medium saucepan, heat oil over medium-high heat. Fry strips, one-third at a time, until light brown and crisp. Remove from pan; drain on paper towel.
In same saucepan, cook onion over medium-high heat, stirring, frequently, for 2 minutes. Stir in garlic and poblano pepper; cook, stirring frequently, until onion and pepper are tender-crisp, 2 to 3 minutes.
Stir in broth, tomatoes and salt; bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in chicken; heat until hot throughout.
Divide half of tortilla strips among 4 serving bowls. Ladle in soup. Top with avocado. Sprinkle on remaining tortilla strips and cilantro. Drizzle with yogurt.