Chicken Tortilla Soup

Serves 1
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Directions

  1. 1Finely chop the onion.
  2. 2Mince the garlic.
  3. 3Dice the jalapeño.
  4. 4Drizzle olive oil on chicken breasts and season generously with a spice blend including smoked paprika.
  5. 5Rub the seasoning into the chicken breasts.
  6. 6Sear the seasoned chicken breasts in a pan until browned on both sides, then remove from the pan.
  7. 7Add butter to the pan.
  8. 8Sauté the chopped onion and diced jalapeño in the pan until softened.
  9. 9Add the minced garlic, oregano, and chipotle paste to the pan and cook until fragrant.
  10. 10Pour in chopped tomatoes, black beans, and sweetcorn, then stir.
  11. 11Add chicken stock and bay leaves to the pan and bring to a simmer.
  12. 12Return the seared chicken breasts to the soup.
  13. 13Cover the pot and let the soup cook.
  14. 14Cut flour tortillas into strips.
  15. 15Deep fry the tortilla strips until golden and crispy.
  16. 16Remove the chicken from the soup and shred it.
  17. 17Return the shredded chicken to the soup.
  18. 18Chop fresh coriander.
  19. 19Slice fresh jalapeño for garnish.
  20. 20Ladle the hot soup into a bowl.
  21. 21Top with grated cheese, fried tortilla strips, a dollop of sour cream, fresh coriander, sliced jalapeño, a lime wedge, and chili flakes.

Ingredients

  • Chicken breast
  • Onion
  • Garlic
  • Jalapeño
  • Smoked paprika
  • Oregano
  • Chipotle paste
  • Black beans
  • Sweetcorn
  • Chopped tomatoes
  • Chicken stock
  • Bay leaves
  • Olive oil
  • Butter
  • Tortilla strips
  • Sour cream
  • Lime
  • Fresh coriander
  • Chili flakes

Equipment

Cutting boardKnifePanTongsWooden spoonLadleBowl

Tips

  • Add fried tortilla strips, sour cream, lime, fresh coriander, and chili flakes as toppings for extra flavor and texture.