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Chicken Tortilla Soup

Use leftover chicken or pick up a rotisserie chicken and make this quick and spicy soup.

2 tbsp (25 mL) vegetable oil

1 Ontario Onion, chopped

1 Ontario Sweet Red Pepper, diced

1 Ontario Jalapeño Pepper, seeded and minced

2 cloves Ontario Garlic, minced

1 tsp (5 mL) each ground cumin, dried oregano and chili powder

3 Ontario Plum Tomatoes, peeled and chopped

6 cups (1.5 L) sodium-reduced chicken broth

2 cups (500 mL) diced or shredded cooked Ontario Chicken

1 cup (250 mL) fresh Ontario Corn Kernels

2 tbsp (25 mL) fresh lime juice

Pinch granulated sugar

Salt and pepper

Garnish:

2 tbsp (25 mL) chopped fresh Ontario Coriander

Small corn chips

In large saucepan, heat oil over medium heat; add onion and cook until softened, about 3 minutes. Add red and jalapeño peppers; cook for 5 minutes, stirring often. Stir in garlic, cumin, oregano and chili powder; cook for 2 minutes, stirring often. 

Stir in tomatoes and broth; bring to boil. Reduce heat, cover and simmer for 20 minutes. 

Stir in chicken and corn; simmer, covered, until corn is tender, about 2 minutes.

Just before serving, stir in lime juice, sugar, and salt and pepper to taste. Ladle into bowls and garnish with coriander and corn chips.