Food Network UK

Chicken tortilla soup

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Ingredients

  • 2 tbsp vegetable oil
  • 1 small onion, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 2 tbsp crushed garlic
  • 2 jalapenos, finely Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 1.35L low-sodium chicken stock
  • 1 (400g) tin fire-roasted Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced tomatoes
  • 1 (400g) tin black beans, rinsed and drained
  • 3 chicken breasts, boneless and skinless
  • 2 limes, juiced, plus wedges for garnish
  • Salt and freshly ground black pepper
  • 225g roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh coriander leaves
  • 1 (20cm) flour tortilla, grilled, cut into thin strips
  • 1 avocado, pitted, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • 225g shredded Monterrey cheese

Use imperial measurements

Method

How to make Chicken tortilla soup

1) In a large saucepan heat the vegetable oil. Add the onions and cook for two minutes. Once the onions have softened add the garlic and jalapenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.

2) Add lime juice and fresh coriander to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices and cheese.