Chicken tortilla soup

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Prep time: 20 minutes

Cooking time: 20 minutes 

Serves: 4

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, crushed

1 small red chilli, chopped

1 teaspoon ground cumin

400g can diced tomatoes

4 cups (1 litre) chicken stock

2 small chicken breast fillets (about 450g)

400g can corn kernels, drained

2 tablespoons lime juice

2 tablespoons roughly chopped fresh coriander leaves

vegetable oil, to shallow-fry

2 corn tortillas

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes or until soft. Add the garlic, chilli and cumin and cook, stirring, for 30 seconds. Stir in the tomatoes and stock. Bring to the boil, then reduce the heat so the soup is simmering.

2. Add the whole chicken breasts to the pan, and return to a simmer. Cook gently for 10 minutes, then lift the chicken out with tongs and set aside to cool slightly. Add the corn to the soup and simmer for 5 minutes. Chop the chicken and return to the soup to heat through, and stir in the lime juice and the chopped coriander leaves.

3. Meanwhile, heat about 5mm of vegetable oil in a small frying pan. Cut the tortillas into thin wedges, and fry in small batches over medium heat. Watch carefully, as they brown quickly, so you need time to get them out of the pan as soon as they start to change colour. Lift out with a slotted spoon and drain on paper towels. Ladle the soup into serving bowls, and top with the tortilla croutons.

hot tip

make the corn tortilla chips just before serving.