Pickled jalapenos, black beans and shredded corn help bring this Tex-Mex Chicken Meatball Soup alive! Garnish with toasted tortilla strips for a crunchy twist.
|1 lb||(154 g) Maple Leaf Prime Naturally® Extra Lean Ground Chicken|
|4||Cloves garlic, minced, divided|
|4 tsp||(20 mL) Cumin, divided|
|1 tsp||(5 mL) Ground coriander, divided|
|2 tbsp||(30 mL) Chili powder, divided|
|1 tsp||(5 mL) Dried oregano, divided|
|.25 cup||(60 mL) Chopped fresh cilantro, divided|
|Dash hot sauce|
|2 tbsp||(30 mL) Vegetable oil, divided|
|2||Dempster’s® Soft Corn Tortillas|
|1||Stalk celery, diced|
|.5||Green or red pepper, diced|
|1||(28 oz/796 mL) Can diced tomatoes, with liquid|
|2 tsp||(10 mL) Lime juice|
|1.5 cups||(375 mL) Frozen corn|
|1||(19 oz/540 mL) Can black beans, drained|
|2 tbsp||(30 mL) Chopped, pickled jalapenos (optional)|
|8 cups||(2 L) Reduced sodium chicken broth|
|Salt and pepper|
PREHEAT oven to 375°F (190°C).
PLACE chicken in a large mixing bowl. Add half the onion, half the garlic and half the dry spices to the bowl. Season with salt, pepper and hot sauce. Using your hands, gently mix in half of the chopped fresh cilantro. Shape the chicken mixture into small meatballs and set aside on a parchment lined baking sheet.
BRUSH both sides of the tortillas with 1 tbsp (15 mL) vegetable oil. Stack them on a putting board and cut into long narrow strips. Spread on a parchment lined baking sheet, season with salt and pepper and bake in preheated oven for 8-10 minutes or until golden brown.
HEAT remaining oil in a large pot over medium-high heat. Add remaining onion, garlic, dry spices, carrot, celery and green pepper. Cook for 3-4 minutes or until the vegetables begin to soften. Add tomatoes, lime juice, corn, black beans, jalapenos and chicken broth. Bring to a boil, reduce heat and simmer for 5-7 minutes. Add meatballs to the soup. Stir in remaining cilantro and season with salt and pepper to taste. Serve hot garnished with toasted tortilla strips.
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