TORTILLA SOUP

Jason Sussman and Kaeli Robinsong worked together to develop their take on the classic Mexi-Cali soup. It gets added heat from ancho chilies, plus satisfying layers of texture with chicken, cheese, avocados and crunchy corn chips. It’s a meal in a bowl that will have you craving more.

Chicken stock (see note)

Bones from two free-range chickens

2 whole dried ancho chilies

17 cups (4 L) water

Tortilla soup

1 tbsp (15 mL) vegetable oil

1 cup (250 mL) chopped onion

8 cups (2 L) chicken stock

5 tbsp (75 mL) fresh lime juice

Salt, to taste

Garnish

Roasted chicken meat, shredded

Ripe avocado, sliced

Aged white cheddar, grated

Sour cream

Fresh cilantro leaves

Corn chips

Lime, cut into wedges

Hot sauce (preferably Valentina)

Place bones and chilies in a pot and cover with water.

Simmer for at least 6 hours, then strain.

Pick out the ancho chilies and peel them. Discard the stem and most of the seeds, and chop up the chilies before returning them to the stock.

Heat oil in a large stockpot over medium heat, add onions and lightly sauté for 10 minutes, until softened.

Pour in stock and bring to a boil over high heat. Reduce heat to medium-low and simmer for 15 minutes. Add lime juice and season with salt to taste.

Ladle soup into 4 bowls and garnish each bowl with chicken meat, avocado, cheddar, sour cream, cilantro and corn chips.

Serve with more corn chips, lime wedges and hot sauce.

Chef ’s note: It’s best to make your own stock, but if

you’re in a rush you can use good-quality store-bought chicken stock.

When you make the soup, sauté the onions, then add 1 tbsp (15 mL) ancho chili powder and cook for 1 minute until fragrant.

Add 4 litres (17 cups) of chicken stock and simmer for 15 minutes.

Serves 4