Tortilla Soup

1/2 a chipotle in adobe sauce

1 onion chopped

4 garlic cloves

3 sprigs of coriander, stalks finely chopped and leaves picked

3 ripe tomatoes, blanched, peeled

1 tsp ground coriander

1 tsp ground cumin

2 chicken thighs, bone in

2L chicken stock or broth

Feta to serve, to serve

Juice 1 lime

Tortilla crisps

4 La Banderita corn tortillas, cut into 3cm strips

Vegetable oil, for shallow frying

Make this with

Street Taco

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

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.