How to cook a creamy chicken tortilla soup

INGREDIENTS

1 medium white onion 2 large cloves garlic 1 large boneless, skinless chicken-breast kosher salt black pepper 1 tbs vegetable oil 2 tbs tomato paste 1 to 2 tbs Louisiana-style hot sauce, or more as needed 2 tbs golden raisins 1 tbs roasted/toasted sesame seeds 2½ to 3 cups chicken broth, preferably no-salt-added Four 15cm corn tortillas lime wedges, for serving

METHOD

Cut the onion into 1cm dice. Smash and peel the garlic.

Place the chicken between two pieces of plastic wrap; pound to an even thickness of about 1cm. Discard the wrap and season the chicken lightly with the salt and pepper.

Heat the oil in a non-stick skillet over medium heat, add the chicken. Sear it on both sides for 5 to 8 minutes, until just cooked through and lightly browned.

Add the onion and garlic to the pan; cook for about 5 minutes, until softened and fragrant.

Clear a spot at the centre of the pan and add the tomato paste, spreading it a bit. Cook, undisturbed, for 1 minute, then add the hot sauce, raisins and sesame seeds, stirring to incorporate.

Heat 2½ cups of the broth in a deep pot, over medium heat. Transfer the onion mixture to the pot of broth, being sure to scrape the pan clean.

Tear the 4 tortillas into several pieces and cook for 8 minutes, stirring a few times.

While that’s cooking, shred the cooled chicken with your hands or cut it into bitesized pieces.

Reduce the heat to medium-low. Use an immersion (stick) blender to purée the soup mixture until creamy and smooth. If it seems too thick, add some or all the remaining ½ cup of broth.

Once it has just warmed through, remove from the heat. Divide between or among wide, shallow bowls, then add the shredded chicken to each portion, mounding it at the centre.