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| Chicken Tortilla Soup |
Enjoy the last gasp of winter with this wonderfully warming Chicken Tortilla Soup. Hearty and with a kick of chilli, it’s perfect for a midweek supper – a welcome change from desi fare.
Chicken Tortilla Soup
Ingredients
Half a medium sized chicken, chopped into large pieces
One large onion
1 kg tomatoes, chopped
1 large Carrot
1.5 tsp Cumin Powder (or to taste)
1.5 tsp Red Chilli powder (or to taste)
½ a big bunch of coriander chopped (leaves and stem)
5 cloves garlic, finely sliced
1 Bay leaf
Salt & pepper to taste
A little oil
6 cups of water
1 Can Black Beans
1 Can Sweetcorn
2 green chillies
To garnish:
Tortilla Chips (Doritos will do!)
Sour Cream or homemade yoghurt
Spring Onions
Good quality Cheddar Cheese
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| Some of the ingredients for a cheat’s version of Chicken Tortilla Soup |
Method
1. Fry the onion, garlic and carrot in a little oil for a few minutes
2. Add the bay leaf, cumin and chilli powder and fry further
3. Next add the chicken and brown
4. Add the chopped tomatoes and cook until the tomatoes have broken down a little.
5. Add 6 large cups water and salt to taste and simmer for 30 minutes until you have a flavorful broth.
6. Remove the chicken pieces and shred the chicken meat
7. Blitz the remaining soup with a handblender until it is smooth.
8. Next drain the can of black beans and the can of sweetcorn. Add both to the soup.
9. Add the shredded chicken, chopped coriander and chopped green chillies
10. Simmer for 10 minutes and add black pepper to taste
To serve, top each bowl of soup with some tortilla chips, a dollop of sour cream, a sprinkling of chopped spring onions and a grating of cheddar. Enjoy
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| Filled with sweetcorn, black beans and shredded chicken, this is a satisfying soup |
Cheat’s version:
If you have some chicken stock floating around you can whip up a cheat’s version of this in 20 minutes.
Ingredients
2 chicken breasts, cut into small chunks
1.5 tsp Cumin Powder (or to taste)
1.5 tsp Red Chilli powder (or to taste)
½ a big bunch of coriander chopped (leaves and stem)
5 cups of chicken stock
½ bottle of tomato based pasta sauce eg Ragu
1 Can Black Beans
1 Can Sweetcorn
2 green chillies
A little oil
Salt & pepper to taste
To garnish:
Tortilla Chips
Sour Cream or homemade yoghurt
Spring Onions
Good quality Cheddar Cheese
Method
1. Fry the chicken in a little oil with the cumin and chilli powders
2. Add all the remaining ingredients and simmer for ten minutes
3. Taste and add salt and pepper to taste. You may need to add slightly more of the pasta sauce to get the balance of flavours right.
To serve, top each bowl of soup with some tortilla chips, a dollop of sour cream, a sprinkling of chopped spring onions and a grating of cheddar. Enjoy
