Lime and chicken tor­tilla soup

Food and Travel (UK) - - Contents -

SERVES 4

For the chicken and mari­nade 2 chicken breasts, skins re­moved and but­ter­flied finely grated zest and juice 1 lime

1tsp chipo­tle chilli pow­der 1tsp gar­lic pow­der

1tsp dried oregano

½tsp smoked salt

1tbsp olive oil

For the soup 2tbsp olive oil

1 red onion, finely diced

2 red pep­pers, finely diced 2 cel­ery sticks, finely diced 500g very ripe toma­toes

1 gar­lic bulb, cloves sep­a­rated, un­peeled

1 chipo­tle chilli, whole but de­seeded

3tbsp finely chopped co­rian­der stems, plus leaves for gar­nish 1 large sprig thyme

1 litre chicken stock

200g black beans, cooked (op­tional)

For the gar­nishes 1 av­o­cado juice 1 lime

2-3tbsp olive oil

2-3 corn tor­tillas, cut into tri­an­gles

100ml soured cream

Manchego, Gruyère or ched­dar, grated Place the chicken breasts in a bowl. Mix to­gether the mari­nade in­gre­di­ents, pour over the chicken and leave to mar­i­nate for 1 hour.

Heat a grid­dle pan un­til it's too hot to hold your hand over. Cook the chicken for 3-4 min­utes on each side un­til just cooked through. Set aside.

Heat the oil for the soup in a large flame­proof casse­role or saucepan. Add the onion, red pep­pers and cel­ery and sauté over a low heat un­til translu­cent and start­ing to caramelise.

Mean­while, put the toma­toes, un­peeled gar­lic cloves and chilli in a heavy-based fry­ing pan and dry roast for a sim­i­lar amount of time un­til the toma­toes are black­en­ing.

If the chilli and gar­lic look done be­fore the toma­toes, take them out and set aside. Peel the gar­lic and put in a food pro­ces­sor with the un­peeled toma­toes and chilli then blitz un­til smooth.

Add the co­rian­der stems and thyme to the onions and pep­pers and cook for a fur­ther 2 min­utes. Pour in the tomato mix­ture and sim­mer for 5 min­utes un­til it starts to re­duce. Add the chicken stock and con­tinue to sim­mer for around 15-20 min­utes.

For the gar­nishes, dice the av­o­cado and toss in the lime juice. Heat the oil in a large fry­ing pan and fry the tor­tilla tri­an­gles un­til crisp and golden brown. Shred the cooked chicken and add it to the soup along with the black beans, if us­ing.

Re­move the thyme sprig from the soup and serve it in bowls with the tor­tillas, av­o­cado, soured cream, co­rian­der and cheese.

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