Quick Tortilla Soup with ChickenRecipe by Chef Heidi Fink
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Prep time
15 mins
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Cook time
30 mins
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Ready in
45 mins
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Yield
Serves 4
The use of convenience foods slashes the cook time for tortilla soup without compromising flavour. This is a delicious, slightly spicy, perfect for a weeknight dinner. For the more authentic version of this soup, see Mexican Tortilla Soup (link at the bottom of this recipe).
Directions
- Place the salsa and chipotle together in a blender or food processor and puree.
- Add to a soup pot along with the oil and sugar. Turn the heat to medium, and simmer for about 15 minutes, until oil separates and salsa loses that “canned” flavour.
- Add chicken broth and simmer 15 minutes to meld flavours. This broth does not need lime juice because the salsa is quite acidic.
- Divide shredded chicken and crushed tortillas in four bowls. You may not use all the chicken.
- Ladle the hot broth into the bowls and then garnish each with avocado, feta and cilantro
Variations
AUTHENTIC MEXICAN TORTILLA SOUP
See the recipe for the authentic extended version of this soup. Find the recipe at this link.
