SOUP SUNDAY 🧑🍳 🥣 💫
MEXICAN CHICKEN TORTILLA SOUP 🇲🇽
Never made this before. But wow it’s delicious 😋 This is an ode to my Latino family 🧑🍳😍
THE STEPS 👇
1. Put 800g of shredded chicken breast with dried chillies, 2 chopped garlic cloves, coriander stalks, cinnamon, cover with cold water, then set over a medium heat. When the liquid comes to the boil, reduce to a gentle simmer and cover. Cook for 40 mins, then turn off the heat and leave the chicken in the stock to cool.
2. Remove the chicken, strain the liquid into a large jug (you should have about 600ml) and discard the aromatics. Return the liquid to the pan and simmer until it has reduced then pour back into the jug.
3. Heat 2 tbsp oil in the pan, add one and a half chopped onions and cook until translucent, then stir in the spices, 600g of tinned tomatoes and 2 tbsp of sugar. Add the chicken stock to the pan, season well and simmer with the lid ajar for 15 mins.
4. Finally add in 1 tin of sweetcorn, 350g of black beans, lime zest and juice to taste
5. Heat 2 tbsp of oil in a frying pan and add the tortilla pieces. Fry until golden and crispy, then drain on kitchen paper. Cut into strips.
6. Halve and peel the avocado, cut into small chunks and toss through the remaining lime juice. Serve the soup in bowls topped with the crispy tortillas, coriander leaves, sliced chilli, avocado ! ENJOY 🧑🍳💡
