Mexican Chicken Soup

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Warm and hearty for a cold day in March in Canada. Serve with a side of Cast Iron Cornbread.

A wee bit of a tip … to get the full flavour of this soup I encourage you to make it as the recipe shows, with roasted tomatoes, and all the spices and toppings. If not, the soup is just going to taste like regular chicken soup and you’re going to say “What the heck?!? This is just regular chicken soup!”

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Ingredients:

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, diced
• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 tsp garlic powder
• 1 Tbsp tomato paste
• 4 c chicken stock
• 2 c shredded rotisserie chicken
• 1 can (398 ml) fire-roasted tomatoes
• 1 can (341 ml) corn kernels or 1 c frozen corn niblets
• 1/2 c fresh cilantro, chopped (best hack for always having fresh herbs)

Toppings:

• 4 corn tortillas, cut into thin strips
• Cooking oil
• 4 Tbsp sour cream
• 4 Tbsp shredded Tex-Mex cheese
• 1 sliced avocado

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Directions:

1. Heat olive oil a in large cooking pot over medium heat.
2. Add onions, garlic, jalapeño, chili powder, paprika, black pepper, cayenne pepper and garlic powder. Cook 1-2 minutes. Then add the tomato paste.
3. Add chicken stock, shredded chicken, corn and fire-roasted tomatoes. Cover and allow to simmer for about 15-20 minutes. Add the fresh cilantro.
4. For the tortilla strips, fry them in a little cooking oil then allow to drain on a plate lined with paper towel.
5. Serve topped with fried tortilla strips, sour cream, cheese and avocado.

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Nutritional Information*

Servings: 4 (No Toppings, soup only)

Calories: 246

Total Fat: 12.9 g

Saturated Fat: 1 g

Total Carbohydrates: 13.1 g

Dietary Fiber: 2.4 g

Sugar: 0.6 g

Protein: 26.8 g

*Nutritional Information estimated using MyFitnessPal