Sometimes the best cure for a rainy day is a big bowl of chicken soup. This soup is a more exciting take on a staple and is sure to warm you up and bring you out of the gloom a grey day can bring. Whilst eating, just close your eyes and think of Mexico. You'll soon forget all about April & its showers.
This soup is deliciously fresh whilst still being hearty and the crunchy tortilla strips are better than croutons in my opinion. If you want to make it vegetarian/vegan, just switch the shredded chicken for some cooked black beans and the stock for vegetable stock.
You will need-
Adapted from Jamie Oliver
- 1 chicken breast or 4 mini fillets
- 1 onion, diced
- 1 red chilli, sliced (and deeseed if you don't want it to be too hot)
- 2 garlic cloves, sliced
- 2 large tomatoes, chopped
- 1/2 litre hot chicken stock
- 1 tortilla
- 1/3 cup frozen sweetcorn
- 1 avocado, stone removed, peel & sliced thinly
- Handful of coriander
- 2 lime wedges
Begin by tossing your chicken in a little olive oil, salt & pepper and place in an oven preheated at 180C for around 20 minutes.
Whilst the chicken is cooking, heat a drizzle of olive oil in a large saucepan and gently saute the onion, chilli & garlic till soft. Next add the chopped tomatoes and cook for 10 minutes. Now pour in the chicken stock, season and leave to simmer for 20 minutes.
Now heat some oil in a frying pan and cut your tortilla into strips. Fry on both sides till golden and then drain on some kitchen paper.
5 minutes before the soup is ready add the sweetcorn and continue to simmer. When the 20 minutes are up spoon it into the bowls, top with the avocado, tortilla, coriander and the lime wedges. Serve straight away.