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Tortilla Soup

Food Network Canada
YIELDS
4 servings

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.

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Ingredients

6
(6-inch) Linda’s Corn Tortillas or other wheat-free tortillas
¼
cup (60 mL) vegetable oil
1
small onion, chopped (about ⅓ cup/ 75 mL)
2
cloves garlic, finely chopped
1
medium poblano or jalapeño pepper, seeded and chopped (for extra heat, don’t remove seeds)
1
carton (32 oz) reduced-sodium chicken broth
1
can (14½ oz) organic fire-roasted diced tomatoes, undrained
½
tsp (2 mL) coarse salt (kosher salt or sea salt)
1 ½
cups (625 mL) shredded cooked Pine View Farms chicken
1
medium ripe avocado, peeled, pitted and cut in 1-inch (2.5 cm) slices
1
cup (250 mL) fresh cilantro or green onions, chopped
1
cup (250 mL) Jerry's Spicy Yogurt
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Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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