A Mexican spiced tomato and chicken soup, finished with lime and topped with crisp fried tortilla strips. Serves 4.
1piece
2clove
4piece
4tbsp
1tsp
1tsp
1 tin400g
1,200ml
2 breasts400g
0.5piece
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 2clove | — | — | |
| 3 | | 4piece | — | — | |
| 4 | | 4tbsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 400g | 1 tin | — | |
| 8 | | 1,200ml | — | — | |
| 9 | | 400g | 2 breasts | — | |
| 10 | | 0.5piece | — | — | |
| 11 | | 0.5tsp | — | — |
Lay the onion on the chopping board.
White onion · 1 piece
Cut it in half through the root and peel off the skin.
Lay the garlic cloves on the chopping board.
Garlic · 2 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Lay the tortillas on the board.
Corn tortillas · 4 piecePour 3 tablespoons of the oil into the frying pan.
Sunflower oil · 3 tbsp
Heat over a medium-high heat, then fry the strips for about 4 minutes, turning with the tongs, until crisp and golden.
Pour the rest of the oil into the large saucepan.
Sunflower oil · 1 tbsp
Add the onion and garlic and fry over a medium heat for about 6 minutes, stirring, until soft.
Add the cumin.
Ground cumin · 1 tspAdd the chilli powder and stir for 30 seconds.
Chilli powder · 1 tspAdd the tomatoes.
Tinned chopped tomatoes · 400 gPour in the stock.
Chicken stock · 1,200 mlLower the chicken breasts into the pan with the tongs.
Chicken breast · 400 gBring to the boil, then simmer gently for about 18 minutes, until the thickest part of the chicken reads 74 °C on a thermometer.
Lift the chicken onto a clean board, leaving the broth in the pan.
Pull it into shreds with 2 forks.
Return the chicken to the pan.
Lay the lime half on the chopping board.
Lime · 0.5 pieceAdd the salt and stir.
Salt · 0.5 tsp| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 2 | White onionstep 1 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 3 | Halved white onionstep 2 | | Chop it finely.⏱ 1 min 30sResultChopped onion |
| 4 | Chopped onionstep 3 |  | Put it in the small bowl.⏱ 10sResultChopped onion |
| 5 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 6 | Garlicstep 5 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 7 | Peeled garlic clovesstep 6 | | Chop them finely.⏱ 40sResultFinely chopped garlic |
| 8 | Finely chopped garlicstep 7 | | Add them to the bowl.⏱ 10sResultOnion and garlicused in step 15 |
| 9 | 4 piece | | Lay the tortillas on the board.⏱ 10sResultCorn tortillas |
| 10 | Corn tortillasstep 9 | | Cut them into thin strips.⏱ 1 minResultTortilla stripsused in step 12 |
| 11 | 3 tbsp | | Pour 3 tablespoons of the oil into the frying pan.⏱ 10sResultSunflower oil |
| 12 | Tortilla stripsstep 10 | | Heat over a medium-high heat, then fry the strips for about 4 minutes, turning with the tongs, until crisp and golden.⏱ 4 minResultCrisp tortilla strips |
| 13 | Crisp tortilla stripsstep 12 |   | Lift onto a plate lined with kitchen paper.⏱ 20sResultCrisp tortilla stripsused in step 29 |
| 14 | 1 tbsp | | Pour the rest of the oil into the large saucepan.⏱ 10sResultSunflower oil |
| 15 | Onion and garlicstep 8 | | Add the onion and garlic and fry over a medium heat for about 6 minutes, stirring, until soft.⏱ 6 minResultSoft onion and garlic |
| 16 | 1 tsp | | Add the cumin.⏱ 5sResultOnion with cumin |
| 17 | 1 tsp | | Add the chilli powder and stir for 30 seconds.⏱ 30sResultSpiced onion |
| 18 | 400 g | | Add the tomatoes.⏱ 10sResultSpiced tomato base |
| 19 | 1,200 ml | | Pour in the stock.⏱ 15sResultTortilla soup broth |
| 20 | 400 g | | Lower the chicken breasts into the pan with the tongs.⏱ 15sResultChicken and broth |
| 21 | — | | Bring to the boil, then simmer gently for about 18 minutes, until the thickest part of the chicken reads 74 °C on a thermometer.⏱ 18 minResultPoached chicken and broth |
| 22 | — | | Lift the chicken onto a clean board, leaving the broth in the pan.⏱ 15sResultPoached chicken breastsused in step 24 |
| 23 | — | | Pull it into shreds with 2 forks.⏱ 2 minResultShredded chicken |
| 24 | Tortilla soup brothstep 22 | | Return the chicken to the pan.⏱ 15sResultChicken tortilla soup |
| Shredded chickenstep 23 | |||
| 25 | 0.5 piece | | Lay the lime half on the chopping board.⏱ 5sResultLime |
| 26 | Limestep 25 |  | Squeeze in the juice.⏱ 20sResultTortilla soup with lime |
| 27 | 0.5 tsp | | Add the salt and stir.⏱ 15sResultSeasoned tortilla soup |
| Total Time | 40 min | ||
| Nutrient | Per serving |
|---|---|
| 478kcal | |
| 34g | |
| 21g | |
| 3g | |
| 41g | |
| 9g | |
| 5g | |
| 937mg |
A Mexican spiced tomato and chicken soup, finished with lime and topped with crisp fried tortilla strips. Serves 4.
What you’ll doYou will fry tortilla strips until crisp, simmer chicken in a spiced tomato broth, shred it back into the soup and finish with lime.
