By Michael Minorgan for Curtains Up michael@yahoo.ca
Mexican Chicken Tortilla Lime Soup
One of the best antidotes to a cold winter night is a hot bowl of chicken soup. My preference, to those who know me, has always been for food that is boldly flavoured. This soup is a favourite of mine; it incorporates all the warmth and delicious flavours of that sunny oasis Mexico. Feel free to experiment with different chillies (ancho, guajillo, arbol, jalapeno or chipotle) and don’t forget that squeeze of fresh lime juice and the garnish of fresh cilantro just before serving. They make all the difference to this wonderful sunny bowl that is guaranteed to calm those winter blues….Enjoy!
Ingredients
- 1 tbsp vegetable oil
- 1 6 in. tortilla, cut into bite sized strips
- 1 leek, thinly sliced
- 1 red pepper, chopped
- 1 green pepper chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tbsp dried oregano
- 1/4 tsp hot-red chili flakes
- 1/4 tsp nutmeg
- 4 cups reduced sodium chicken stock
- 2 skinless, boneless chicken breasts or chicken thighs, excess fat trimmed
- 1 cup frozen corn niblets
- 1 lime, plus 1 more for wedges
- 1/2 cup coarsely chopped cilantro
Instructions
- Heat a very large, wide pot over medium. Add 2 tsp oil. Add tortilla strips. Cook, stirring frequently, until toasted, 2 to 3 min. Remove to a paper-towel–lined plate. Add remaining 1 tsp oil to pot. Add leek. Cook, stirring frequently, until leek softens slightly, 1 min. Add peppers and celery. Cook until vegetables begin to caramelize, 12 min.
- Add garlic and cook 1 min. Stir in chicken stock and spices. Increase heat to high and bring to a boil. Add chicken. Reduce heat and simmer until chicken is cooked through, 6 min.
- Remove chicken to a cutting board. Using two forks, shred chicken. Then stir into soup along with corn. Cook until corn is hot, about 2 min. Stir in juice from half a lime, along with cilantro.
- Serve soup with lime wedges and garnish with tortilla strips and some more fresh cilantro. Soup keeps well in the refrigerator for 3 days or in the freezer for 1 month. If making ahead, stir in cilantro just before serving.
(Original recipe and image from www.chatelaine.com)
