Recipes
Fiesta Chicken Soup
DATE: Monday, November 17th, 2008
Ingredients
1 tbsp (15 mL) butter2 cloves garlic, minced
1 each, onion and sweet red pepper, diced
2 tsp (10 mL) chili powder
2 cups (500 mL) chicken stock
1/4 cup (50 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
Salt and hot pepper sauce
1 tomato, diced
1/2 cup (125 mL) shredded Canadian Monterey Jack cheese
Chopped fresh coriander
Preparation
1. 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.
2. 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.
Cooking Tip: 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 can (4 oz/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.
