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
- 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
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.
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.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||21 % / 229 mg|
|Vitamin B12:||26 %|
|Vitamin B6:||30 %|
|Vitamin C:||77 %|