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Tuesday 11th May 2021.

May 11, 2021

My first guest on today’s program, it is a very warm welcome back to Pituka Ortega Heilbron from IFF Panama. We catch up with Pituka working in New York and today we chat about the next movie which is coming to us from Cine Sanitas “Life and Nothing More” directed by Antonio Mendez Esparza. This will be able to watched from 7pm on Friday the 14th May, showing right through until 10pm on Sunday the 16th. You can find out how to watch and get more information on the Panama International Film Festival website.

Feisty Foodie Sara is back with us and today here is what Sara has lined up!

In honour of cinco de mayo last Wednesday…today we are going to talk about making my friend Andre’s favourite recipe…Chicken Tortilla Soup!  Lucky for our listeners it’s a one-pot recipe that only takes about half an hour or so!  It’s great for weeknights or a lazy rainy weekend…and on top of it all, it’s easy on the wallet!  Cha ching!

This delicious and hearty soup (that eats like a meal) is perfectly paired with a Mexican Mint Julip (Andre´s choice) or my new favourite cocktail…a Strawberry Mint Sarita!  Olé!

 Chicken Tortilla Soup


2 tbsp vegetable oil

1 small onion, diced

3 cloves garlic, minced

1-2 jalapenos*, finely diced seeds removed

6 cups low-sodium chicken broth

One 14.5 oz can fire-roasted diced tomatoes

One 14.5 oz can black beans, rinsed and drained

3 chicken breasts, boneless and skinless

2 limes, juiced, plus wedges for garnish

Salt and freshly ground black pepper

1 cup fresh cilantro leaves, roughly chopped

One 8-inch flour tortilla, grilled, cut into thin strips

1 avocado, pitted, sliced

1 cup Monterey Jack, shredded

Sour cream for garnish, optional

*If you like more heat, use a red Thai chilis


In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices, cheese and sour cream.

Mexican Mint Julep


6 mint leaves

1 tsp brown sugar

4-6 drops of water

Jalapeño pepper slices for garnish, or mix in the tip if you like it spicy!

1 ½-2 oz Mezcal

Crushed Ice

Smash mint, sugar and water into a rocks glass or chilled silver julep cup with a wooden spoon (add in the tip of the chili if you like it spicy). Top with crushed ice about ½ up the glass. Pour mezcal over and garnish with jalapeño slices and mint.

Note:  The pile of fresh mint is muddled with sugar and water to the essential oils of the mint creating a mint infused simple syrup.

Strawberry Mint Sarita


  • 4 strawberries, cut into chunks
  • 12 fresh mint leaves
  • 8 ounces lemonade
  • 1 ½-2 ounces vodka (or gin)
  • Crushed ice


  1. Place half the mint in the bottom of a pint-sized mason jar (or highball glass). Add the strawberries and the vodka, then use the handle of a wooden spoon to muddle them together.
  2. Add enough ice to fill the mason jar half-way, stir vigorously with the wooden spoon handle (or place a lid on it and shake it for 10-20 seconds), then fill it almost to the top with lemonade.
  3. Garnish the strawberry mint lemonade cocktail with the remaining mint and a strawberry or lemon wedge
  4. Serve immediately!

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