Great Tastes of Manitoba

Aztec Soup

60 minutes
Prep: 15 minutes | Cook: 45 minutes | Servings: 4-6

Ingredients

  • 2 Tbsp (30 mL) canola oil
  • 2 clove garlic, sliced
  • 1 red onion, chopped
  • 2 chipotle peppers with sauce
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) smoked paprika
  • 1/2 tsp (2 mL) EACH sea salt and pepper
  • 1 Tbsp (15 mL) dried oregano
  • 5 cups (1.25 L) chicken stock
  • 1 can (796 mL) whole tomatoes
  • 2-3 cups (500-700 mL) cooked shredded chicken
  • 1 cup (250 mL) corn niblets
  • 2 avocados
  • 2 Tbsp (30 mL) lime juice
  • 1 1/2 cups (375 mL) shredded Monterey Jack cheese
  • 2 cups (250 mL) packaged tortilla strips*
  • 1/2 cup (125 mL) sour cream
  • fresh cilantro
  • lime wedges

Directions

  1. Heat the oil in a large pot over medium heat.
  2. Add garlic and onion; stir cook until onion is softened. Add chipotle peppers and sauce, cumin, paprika, salt and pepper; stir cook for 2 minutes.
  3. Add in chicken stock, tomatoes and oregano. Partially cover pot and bring to a boil. Reduce heat and simmer 40 minutes.
  4. Remove soup from heat. Using a hand blender, puree the soup. Return to the heat.
  5. Stir in chicken and corn; cook until chicken is hot.
  6. Peel and pit avocados. Dice and toss with lime juice.
  7. Pour soup into 4 large bowls (or 6 smaller bowls). Top with avocado, tortilla strips, cheese, sour cream, cilantro and lime wedges.

*Packaged tortilla strips are often sold as a garnish for salads so look for them in the produce section. Tortilla chips can be used instead.

Tip: This soup can be doubled or tripled. Freeze the extra broth (without the chicken and corn) and you’ll have a head start for another meal.

Variation: Use 2 cobs of fresh corn instead of corn niblets. Grill the cobs on all sides until grill marks appear. Slice the niblets off the cobs and add to the soup.

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