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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Soup made from scratch can't be beat fro an easy, nutritious meal. The tortilla chips become almost like noodles. making this like a Mexican version of classic chicken noodle soup. Ingredients:
1 tablespoon butter |
2 garlic cloves, minced |
1 onion, diced |
1 sweet red pepper, diced |
2 teaspoons chili powder |
2 cups chicken stock |
1/4 cup tomato paste |
2 tablespoons all-purpose flour |
2 1/2 cups milk |
12 ounces boneless skinless chicken, cut into 3/4 inch pieces |
1 cup corn tortilla chips, broken (preferably baked) |
1 cup corn kernel, thawed if frozen |
salt |
hot pepper sauce |
1 tomato, diced |
1/2 cup canadian monterey jack cheese, shredded |
fresh coriander, chopped |
Directions:
1. In a pot, melt butter over medium heat. Add garlic, onion, red pepper, and chili powder; sauté for about 5 minutes or until softened. Stir in chicken stock and tomato paste and bring to a simmer. Whisk flour into milk and stir into pot; stir in chicken. Cook, stirring often, for 5-10 minutes or until soup is slightly thickened and chicken is no longer pink inside.
2. Stir in tortilla chips and corn; cook for 2 minutes or until heated through. Season to taste with salt and hot pepper sauce. Sprinkle each serving with tomatoes, cheese and coriander.
3. COOKING TIP: To make sure chicken stays nice and tender, keep the soup at a low simmer and don't let it boil.
4. FOR THE ADVENTUROUS: Add 1/4 teaspoons hot pepper flakes and 1 can (4oz) diced green chilies, drained, with the garlic.
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