Main courses

Mexican soup

4 to 6 portions

25 min

This recipe full of Mexican flavour is the perfect comfort food. The tortilla strips add that crunch factor!

INGREDIENTS

2 cups (500 mL) pulled cooked chicken (leftovers from the night before)
2 tablespoons (30 mL) vegetable oil
1 onion, finely chopped
1 can (796 mL) crushed tomatoes
1½ cups (360 mL) chicken broth (or 330 mL water + 30 mL of liquid bouillon concentrate)
1 can corn kernels (341 mL), drained
1 can kidney beans (540 mL), rinsed and drained
2 ripe avocados
2 tortillas cut into thin strips
2 tablespoons Mejicano Mexican spice blend (see recipe)
1/4 cup (60 mL) sour cream
1 mL sea salt

Preheat the oven to 350 °F.
In a large saucepan, sauté the onions in half the oil for 2 to 3 minutes.
Add the tomatoes, kidney beans, corn and chicken broth.
Bring to a boil, then lower the heat and simmer for 10 minutes.
Place the tortilla strips on an oven-safe sheet and sprinkle with the rest of the oil. Salt to taste.
Bake the tortilla strips for 8 to 10 minutes and set aside.
Add the pulled chicken to the soup and cook 5 minutes.
While the soup is cooking, peel and slice the avocados.
Ladle the soup into bowls and garnish with avocado slices and a tablespoon (15 mL) of sour cream. Top with the tortilla strips.