Peak season is here in Aspen, and while the winter brings snow to the mountains, it also makes warm meals even more popular. A healthy and hearty option is to serve a Tex-Mex inspired chicken tortilla soup. This recipe makes four portions and it great for providing warmth with a kick of heat from jalapenos.

Ingredients:

• 2 tablespoons (30 g) olive oil
• 1 small onion, diced
• 2 tablespoons (30 g) minced garlic
• 2 jalapenos, finely diced and seeds removed
• 1 tomato, diced
• 3 free-range chicken breasts, large dice
• 6 cups (1400 g) chicken broth
• ¼ cup (60 g) fresh cilantro, roughly chopped
• 1 teaspoon (5 g) chipotle puree
• 1 teaspoon (5 g) chili powder
• Salt, as needed
• Pepper, as needed
• 1 lemon wedge
• 1  avocado
• 3 corn tortillas, cut into strips and fried
• ½ (120 g) cup Monterrey cheese, shredded
• 4 lime wedges

Method:

• In a large sauce pan, heat the oil.
• Add onions and garlic. Cook for two minutes.
• Add jalapenos, tomatoes, chipotle puree and chili powder. Cook for another minute.
• Pour chicken broth and bring to a boil. Lower heat and add chicken, half of cilantro, half of tortilla strips and lemon wedge.
• Cook until chicken is done. Adjust seasoning with salt and pepper.

Presentation:

Place soup in bowls. Garnish with tortilla strips, cheese, cilantro, avocado and lime wedge.

Questions?

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