Tortilla Soup
|
amount |
preparation |
Soup |
| Avocado |
1 |
Sliced |
| Bean/Black/Canned |
1x 400g |
rinsed and drained |
| Chicken/Breast/Skinless |
|
|
| Chilli/Jalapeno |
1 |
diced and seeded |
| Chilli/Powder |
1 teaspoon |
|
| Coriander/Fresh |
1/4 cup |
chopped |
| Corn/Sweet |
2 ears |
|
| Cumin/Ground |
1 teaspoon |
|
| Garlic |
1 clove |
minced |
| Lime/Juice |
1 |
|
| Oil/Olive |
1 tablespoon |
|
| Onion/Brown |
1 |
chopped |
| Stock/Chicken |
3 cups |
|
| Tomato/Canned/Crushed |
2 x 400g |
|
Crispy Tortilla Strips |
| Oil/Olive |
|
|
| Salt/Kosher |
to taste |
|
| Tortilla |
6 |
cut into strips |
Directions
Crispy Tortilla Strip
- Heat 1/4 cup olive oil over medium-high heat ina small pan.
- Add tortilla strips in small batches and fry until crisp
- Drain and salt
Soup
- Heat olive oil in a large pot over medium heat
- Add onion, garlic & jalapeno. Cook until onion has softened
- Add remaining ingredients
- Simmer for 20 minutes or until chicken is cooked through
- Remove chicken and shred
- Add chicken back to soup, simmer ~ 5 min
- Spoon soup into bowls.
Serve with
- crisy tortilla strips
- lime wedges
- sliced avocado
References