Fiesta Chicken Soup

Name: Fiesta Chicken Soup
Yield: 4 - 6 servings
Ingredients: 1 tbsp (15 mL) butter; 2 cloves garlic minced; 1 diced onion; 2 tsp (10 mL) chili powder; 2 cups (500 mL) chicken stock; 1/4 cup (60 mL) tomato paste; 2 tbsp (30 mL) all-purpose flour; 2 1/2 cups (625 mL) Milk; 12 oz (375 g) boneless skinless chicken cut into 3/4-inch (2 cm) pieces; 1 cup (250 mL) broken corn tortilla chips (preferably baked); 1 cup (250 mL) corn kernels thawed if frozen; 1 pinch of salt; Hot pepper sauce; 1 diced tomato; 1/2 cup (125 mL) shredded Canadian Monterey Jack cheese; Chopped fresh coriander; 1 diced red bell pepper

This recipe is taken from the 2009 Milk Calendar. Soup made from scratch can't be beat for an easy, nutritious meal. The tortilla chips become almost like noodles, making this like a Mexican version of classic chicken noodle soup.

Prep: 10 min
Cooking: 20 min - 25 min

Yields 4 - 6 servings

The chicken blends wonderfully with the other ingredients in this Mexican-inspired soup. Corn, tortillas, red pepper and Canadian Monterey Jack cheese add a burst of flavour to create a festive recipe that carries its name so well: Fiesta chicken soup.

Ingredients

1 tbsp (15 mL) butter
2 cloves garlic minced
1 diced onion
2 tsp (10 mL) chili powder
2 cups (500 mL) chicken stock
1/4 cup (60 mL) tomato paste
2 tbsp (30 mL) all-purpose flour
2 1/2 cups (625 mL) Milk
12 oz (375 g) boneless skinless chicken cut into 3/4-inch (2 cm) pieces
1 cup (250 mL) broken corn tortilla chips (preferably baked)
1 cup (250 mL) corn kernels thawed if frozen
1 pinch of salt
Hot pepper sauce
1 diced tomato
1/2 cup (125 mL) shredded Canadian Monterey Jack cheese
Chopped fresh coriander
1 diced red bell pepper

READY FOR REWARDS?

Preparation

In a pot, melt butter over medium heat. Add garlic, onion, red pepper and chili powder; sauté for about 5 min 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 to 10 min or until soup is slightly thickened and chicken is no longer pink inside.

Stir in tortilla chips and corn; cook for 2 min or until heated through. Season to taste with salt and hot pepper sauce. Sprinkle each serving with tomatoes, cheese and coriander.

Tips

To make sure chicken stays nice and tender, keep the soup at a low simmer and don't let it boil.

For the Adventurous: Add 1/4 tsp (1 mL) hot pepper flakes and 1 4-oz can (127 mL) diced green chiles, drained, with the garlic.

Healthy Eating Tip: Osteoporosis month means thinking about our bones. How better to do this than enjoying this calcium-rich soup with a grilled cheese sandwich and a steaming mug of hot chocolate.