TORTILLA SOUP WITH CHICKEN

Prep time 15 mins Cooking time 20 mins Serves 4

INGREDIENTS

8 white corn tortillas

2 tbsp olive oil, plus 2 tsp extra 1 onion, halved

1.5 litres chicken stock (6 cups) 4 skinless chicken thigh fillets, halved

½ cinnamon stick, soaked in 250ml (1 cup) boiling water A pinch of cumin seeds

2-3 coriander stalks

To serve: Coarsely chopped coriander, chilli, lime and orange wedges

METHOD

Preheat oven to 200°C. Halve tortillas and cut into thin strips, then scatter on an oven tray, drizzle with oil, toss to coat and place in oven, tossing occasionally, until crisp and golden, 10-15 mins.

Heat a large saucepan over high heat, add onion cut-side down (for extra smoky flavour you can do this on a barbecue or with a blowtorch), and cook without turning until charred, 2-4 mins.

Add stock, chicken, cinnamon water, cumin seeds, coriander stalks and oregano to pan, bring to the boil, then reduce heat to medium and simmer until chicken is just cooked, 5-6 mins.

Set soup aside for 4-5 mins to finish cooking chicken, then remove chicken, shred meat and place in serving bowls.

Ladle broth over chicken, top with toasted tortilla strips, coriander and chilli to taste, and serve with lime and orange wedges.