Doctor's Review: Medicine on the Move

January 27, 2022

© James Baigrie

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Chicken Tortilla Soup

A bit of Southwestern spice flavours this warm and hearty soup

2 Tbsp. (30 ml) vegetable oil
1 red bell pepper, seeded and coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1 yellow bell pepper, seeded and coarsely chopped
2 medium sweet onions, such as Vidalia, thinly sliced
4 cloves garlic, chopped
2 Tbsp. (30 ml) chili powder
2 tsp. (10 ml) ground cumin
¼ c. (60 ml) gold tequila (optional)
One 14- to 15-oz. (440-ml to 470-ml) can chopped tomatoes, drained
4 c. (1 L) chicken broth
3 c. (750 ml) shredded cooked chicken
Fried corn tortilla strips
Grated Colby or Monterey Jack cheese
1 bunch cilantro, stems removed, leaves chopped

For the avocado garnish
1 ripe Hass avocado, peeled, seeded and chopped
½ c. (125 ml) fresh corn kernels or defrosted frozen corn
¼ c. (60 ml) chopped green onions
2 Tbsp. (30 ml) fresh lime juice
2 Tbsp. (30 ml) chopped fresh cilantro

Heat the oil in a large skillet over medium high heat. Add the peppers and onions and sauté for about 2 minutes, until softened.

Add the garlic, chili powder and cumin and cook for another 2 minutes. Add the tequila to the pan and cook until it is almost evaporated. Transfer the contents of the skillet to the insert of a 5- to 7-quart (5- to 7-litre) slow cooker. Add the tomatoes, broth and chicken.

Cover the slow cooker and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Season with salt and pepper. To make the avocado garnish, combine all the ingredients in a small bowl. Cover with plastic wrap and refrigerate for up to 4 hours or serve immediately. Makes 1 cup.

Place tortilla strips in bowls, ladle in soup and top with cheese and the avocado garnish. Make sure to serve some condiments on the side for everyone to make their own special bowl. Serves 8.

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