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I call this “Mexican Holiday Soup” because I discovered it during a winter vacation in Mexico. The chicken is optional, but I find that adding it makes this soup like a one dish meal. Not only does our Roasted Red Pepper sauce make the flavour and texture of this soup superb, but using it makes this soup quick and easy to prepare. Serves 4-6 |
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| 6 | Flour Tortillas (approximately 6” diameter) | ||
| 6 tsp | Roasted Garlic Olive Oil | ||
| 500 ml (1 jar) | Roasted Red Pepper Sauce | ||
| 500 ml | Chicken broth (preferably low sodium) | ||
| 1 cup | Chicken - cooked, cut in ½”pieces (this could be left over or freshly sautéed) | ||
| 1/2 cup | Cilantro - washed, dried, chopped (reserve some whole leaves for garnish) | ||
| To taste | Salt - preferably Fleur de Sel | ||
| To taste | Black pepper - freshly groud | ||
| GARNISH | |||
| 1 cup | Cheddar cheese - sharp or old, grated | ||
| 1 whole | Avocado - ripe, pitted and peeled, cut in pieces or mashed | ||
| 1/2 cup | Sour cream | ||
| 1 whole | Lime - fresh, cut in 6-8 wedges | ||
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| 1. Preheat oven to 300°F. Cut or tear the tortillas into quarters. Brush the tortillas on both sides. Place them on a baking sheet and bake for 5 – 10 minutes, turning once. They should be golden brown. (Alternatively, each tortilla can be fried in 1 tsp of Roasted Garlic Olive Oil for ½ minute on each side, or until they become crispy.) 2. Place the Roasted Red Pepper sauce, chicken stock, cooked chicken pieces and chopped cilantro in a large sauce pan. Heat on high and bring the mixture to a quick boil. Reduce the heat to simmer. 3. Place the baked tortillas in individual serving bowls, reserving some for garnish. Top with cheddar cheese. Pour the hot soup over the mixture. Garnish each bowl with a tortilla, avocado, sour cream, cilantro leaves, lime and additional tortillas. Serve immediately. |
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