CHEF BLOG: Chef Mike's Tortilla Soup

Introduction

This is an easy one pot recipe that is sure to warm you up and make you feel cozy on a cold winter's night.  It's one of my favourite dishes when visiting family in the Southwest and I've tried to recreate my aunts "secret recipe".

I prefer using low sodium ingredients and adjusting seasonings after as the addition of Corn chips will help to season this soup.  Hope you enjoy! - Chef Mike Magda

INGREDIENTS:

• 1 Red Bell Pepper, Diced 

• 1 Spanish Onion, Diced 

• 2 Tbsp. Olive Oil 

• 2 Packages 'Low Sodium' Taco Seasoning, Mild or Spicy 

• 1 Can Low Sodium Diced Tomatoes, 28oz 

• 1 Can Whole Kernel Corn, 12 oz 

• 1 cup Mild or Spicy Chunky Salsa 

• 2 Whole Chicken Legs, back attached, or 4 Thighs Skin On 

• 1.5 to 2 L Chicken Broth or Water 

• 1 Bag White Corn Tortilla Chips 

• 1 Bunch Cilantro, washed and chopped 

• Sour Cream and Chopped Green Onion for Garnish 

TO BEGIN:

1. Wash your chicken and vegetables thoroughly under cold water. 
2. In an 8 to 10 L pot, heat the oil and sweat the onions and peppers until translucent. 
3. Add in the taco seasoning and cook until fragrant while stirring, about 1 minute. 
4. Add the corn, salsa and diced tomatoes and reduce heat to medium low. Allow to simmer for a few minutes and place the chicken on top.  
5. Cover the chicken with the broth or water and simmer on low for 1 to 2 hours or until the chicken is falling off the bone. 
6. Remove the chicken and allow to cool before removing the skin and pulling it off the bone, dice the meat roughly and add it back to the pot. 
7. At this point I like to add a few handfuls of crushed tortilla chips and allow them to break down while simmering, this will also help thicken and season your soup. 
8. Add the chopped cilantro. 

TO FINISH:

1. Adjust Seasonings by adding salt and pepper and or any of your favourite hot sauces according to your level of spiciness. 
2. Ladle into a bowl making sure to get to the bottom of the pot as some ingredients may settle 
3. Top with a dollop of sour cream, some chopped green onions and a few more crispy crushed tortillas. 

TIPS:

• This soup gets better with age. It is best prepared the day before and allowed to rest in the fridge. It will also thicken as it sits so you may need to add a splash of water when re-warming.