Tortilla Soup
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45min
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Serves 4
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MED
Step 1
Place the chipotle, onion, garlic, coriander stalks, tomatoes and spices into a blender and blend until smooth.
Step 2
Heat a splash of oil in a large pot and add the pureed tomato mixture. Add a good pinch of salt and pepper and cook, stirring regular for 3-4 minutes. Add the chicken and coat in the mixture then add stock. Bring to the boil and then turn down to a simmer. Cover and cook for 35-40 minutes.
Step 3
Meanwhile, fill a pan with 2cm of oil. Over a medium to high heat add the tortilla strips, in batches, and fry for about minute, or until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.
Step 4
Remove chicken from the soup and shred meat. Discard the chicken skin and bones and return meat to the soup. Check seasoning it may need a little extra salt. Add half the lime juice.
Step 5
Portion soup between bowls and top with fetta, tortillas chips, fresh coriander and a little extra lime.