Zesty Lime, Smoked Chicken and Tor­tilla Soup

A su­per-easy, light and de­li­cious soup that re­lies on us­ing a topqual­ity chicken stock. Load it up with all your favourite toppings.

Dish - - SPRING CHICKEN -

2 tea­spoons olive oil 1 onion, thinly sliced 2 cloves gar­lic, crushed

1 ta­ble­spoon grated fresh ginger

2 ta­ble­spoons pickle juice from jalapeño pep­pers

6 cups good-qual­ity chicken stock

lime juice to taste sea salt

TO SERVE

1 dou­ble, smoked chicken breast, shred­ded

4 radishes, thinly sliced 100 grams feta, crum­bled 1 av­o­cado, sliced

1 red and green chilli, thinly sliced

½ cup sliced pick­led jalapeño pep­pers

taco chips small bunch co­rian­der

Heat the oil in a large saucepan and add the onion, gar­lic and ginger with a good pinch of salt. Cover and cook over a low heat un­til soft. Add the pickle juice and stock and bring to the boil. Turn off the heat and add lime juice and salt to taste. You want it well sea­soned with a lovely tart/spicy edge.

TO SERVE: Di­vide among bowls; add toppings to taste. SERVES 4

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