Mexican Tortilla Chicken Soup

This classic soup will satisfy your craving for the spicy, rich flavours of Mexico.

It’s thickened with cornmeal that fills your bowl with big, bright flavours.

This is the sort of full-meal-deal soup that will surely become a go-to family favourite. 

- SERVES 6 TO 8

For the soup

A splash of vegetable oil

6 or 8 boneless, skinless chicken thighs, diced

1 ½ teaspoons (7 mL) of salt

4 cups (1 L) of real chicken broth or water

A 28-ounce (796 mL) can of crushed tomatoes

2 onions, coarsely chopped

1 head of garlic, cloves smashed

1 chipotle pepper in adobo sauce

1 jalapeño pepper, seeded and coarsely chopped

1 tablespoon (15 mL) of dried oregano

1 tablespoon (15 mL) of chili powder

1 tablespoon (15 mL) of ground cumin

¼ cup (60 mL) of fine yellow cornmeal

To finish

A bag of your favourite corn tortilla chips

2 ripe avocados, peeled and diced

½ cup (125 mL) of sour cream

1 lime, cut into 8 wedges

A handful or two of fresh cilantro leaves

Begin the soup by browning the chicken. Heat a large pot over medium-high heat and splash in enough vegetable oil to thinly coat the bottom. Season the chicken with ½ teaspoon (2 mL) of the salt and place it in the hot oil. Cook the chicken until browned all over and thoroughly crispy, 5 minutes or so.

Pour in the chicken broth to stop the browning and dissolve the pan’s flavours.

Meanwhile, make the soup base. In a food processor or blender or in a bowl with an immersion blender, purée the tomatoes, onions, garlic, chipotle, jalapeño, oregano, chili powder, cumin and the remaining 1 teaspoon (5 mL) salt. Add to the soup pot and bring the works to a slow, steady simmer.

Stir continuously with a whisk while slowly pouring the cornmeal into the simmering soup, making sure there are no lumps. Simmer until the cornmeal softens and thickens the soup and the sunny southwestern flavours emerge, 15 minutes or so.

To finish, lightly crush a handful of tortilla chips into each serving bowl. Ladle in the soup and top with avocado, sour cream, a lime wedge and some cilantro. Finish with some more of the chips for a crunchy topping.