tortilla chicken soup
PREP TIME 20 mins, COOK TIME 45 mins
3 tbsp olive oil
2 garlic cloves, crushed
1 jalapeño or other mild green chile, finely chopped
1 red onion, diced
1 green bell pepper, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
15oz (400g) can corn, drained
15oz (400g) can black beans, drained
3 tbsp cornmeal or grits
2 x 15oz (400g) can chopped tomatoes
salt and freshly ground black pepper
2 tsp chipotle paste
5 cups hot chicken stock
2 chicken breasts, 12oz (350g) in total
3 tortillas, cut into 1⁄2in (1cm) strips
handful of cilantro, chopped
1⁄2 cup grated Cheddar cheese
juice of 1 lime
1 Heat 1 tbsp of the oil in a large soup pot over medium heat. Add the garlic, jalapeño, and onion, and cook over medium heat for 3–4 minutes. Add the peppers with the corn, beans, and cornmeal.
Simmer, stirring occasionally, for 2–3 minutes.
2 Stir in the tomatoes with their juices, a little salt, 1 tsp of the chipotle paste, and the stock. Reduce the heat to low and simmer for 35 minutes.
3 Meanwhile, season the chicken on both sides with salt and black pepper, and smear all over with the remaining chipotle paste. Heat 1 tbsp of the oil in a frying pan and cook the chicken breasts for 8–10 minutes per side, then cut them into 1⁄2in (1cm) slices and add to the soup.
4 Heat the remaining oil in a large frying pan over low-medium heat. Sauté the tortilla strips for 2–3 minutes, or until crisp and browned. Serve the soup hot, garnished with the cilantro, cheese, lime juice, and tortilla strips.
|tortilla chicken soup|