Chicken Tortilla Soup with Avocado and Lime

In the Fresh Tracks Cafe at the beautiful Whitewater Ski Resort we serve thousands of bowls of Tortilla Soup to hungry skiers and snowboarders. There are so many recipes for this classic Mexican soup, but this is our favourite.

Serves 8

4 corn or flour tortillas cut into thin strips, about 2 inches long

1/2 cup vegetable oil

1/4 cup vegetable oil, divided

2 medium onions, thinly sliced

4 cloves garlic, crushed

1/2 cup cilantro, chopped

1-28 oz can tomatoes, drained

2 tbsp masa harina*

1 tsp ground cumin

4 cups low sodium chicken stock

1 cup water

2 large skinless, boneless chicken breasts, cut into bite size pieces

2 tsp salt

1 tsp pepper

1/2 cup cilantro, chopped

2 avocados, pitted, peeled and diced

1 cup monterey jack cheese, grated

2 limes, juice of

Cut the tortillas into thin strips.

Heat 1/2 cup of oil over medium high heat in deep sided frying pan.

Fry tortilla strips a few at a time until crispy and golden brown, about 3 minutes.

Remove with a slotted spoon and drain on paper towels. Set aside.

Heat 2 tbsp of the oil over medium high heat in a large soup pot.

Add the onion, garlic and 1/2 cup of the cilantro and saute until golden brown, about 10 minutes.

Transfer the sauteed mixture to a food processor or blender and add the tomatoes. Process until smooth.

Heat another 2 tbsp of the oil in the soup pot over medium high heat. Add the tomato mixture, masa harina and cumin, and cook, stirring frequently until thickened, about 10 minutes.

Add chicken stock and water, bring to a simmer.

Add the chicken and cook for about 10 minutes until chicken is fully cooked.

Season with salt and pepper.

Ladle the soup into bowls and garnish with cilantro avocado, cheese, fresh lime juice and tortillas.