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Tortilla Soup

Courtesy of Casa Salsa - upper market vendor

Tortilla soup

(Serves 8, takes 30 minutes)

Ingredients:

  • 1 cooked chicken breast
  • 1 medium onion
  • 1 garlic cloves
  • 1 cup of olive oil
  • 2 medium tomatoes
  • 3 ½ oz. of Pasilla chili (optional: spicy)
  • 8 ½ cups of chicken broth

Preparation:

  • Roast the tomatoes, peel and blend with garlic and onion.
  • If using Pasilla chili: remove the veins and seeds from the chili. Soak for about an hour, then boil for 10 minutes and blend.
  • Heat cup 2 tablespoons of oil in a pot. Fry the tomato blends and the Pasilla blend together. Add the chicken broth, shred the chicken breast into the mix. Simmer for ten minutes.
  • Top with Casa Salsa Corn Nachos
  • Extra garnish: You can also use the veins and seed removed from the Pasilla chili. Fry them together and serve in a separate dish with salt and lemon juice. Each guest can help themselves to some of this treat in their soup.