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Chicken tortilla lime soup

Heat oil in frying pan over medium heat. Add onion, garlic and pinch of salt, cover and cook, stirring occasionally, until softened and golden brown for about 8 minutes. Remove from heat.

Start cooking

Details

19

Ingredients

5

Steps

Time

5'

Prep

17'

Cooking

22'

Total

Ingredients

  • 1 tablespoonolive oil
  • 1yellow onion, chopped
  • 2cloves garlic, chopped
  • -sea salt
  • -1 corn tortilla (15 to 20 cm in diameter), torn into pieces
  • 425 gdiced re-roasted tomatoes with juice
  • 100 gdiced mild green chillis
  • 500 mlchicken stock
  • 2 teaspoonschilli powder
  • 1 teaspoonground cumin
  • -grated peel and juice of 1 lime
  • -half a bunch of chopped fresh coriander
  • 250 gshredded or chopped cooked chicken
  • 180 gtortilla chips
  • -to serve:
  • 1avocado, halved, pitted, peeled and diced
  • 50 gshredded cheddar cheese
  • -lime wedges (optional)
  • Amountingredient name
Make it now
  • Step 1

    Heat oil in frying pan over medium heat. Add onion, garlic and pinch of salt, cover and cook, stirring occasionally, until softened and golden brown for about 8 minutes. Remove from heat.

  • Step 2

    While onion mixture is cooling, add torn tortilla, tomatoes, chillis, stock, chilli powder, cumin, lime peel and juice, coriander and 1 teaspoon salt to the jar of the KitchenAid ARTISAN Power Plus Blender. Add onion mixture, secure lid and set blender to the Soup setting, which will blend and heat the soup. Blend until machine turns itself off.

  • Step 3

    Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth and rising steam is visible for about 4 minutes.

  • Step 4

    Soup should be hot. Add chicken and tortilla chips and pulse 2 to 3 times on low to mix. Serve immediately, garnished with avocado and cheese. Pass lime wedges at table, if desired. To store, do not add tortilla chips; leave to cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months, then add tortilla chips when reheating.

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Chicken tortilla lime soup

Step 1

Heat oil in frying pan over medium heat. Add onion, garlic and pinch of salt, cover and cook, stirring occasionally, until softened and golden brown for about 8 minutes. Remove from heat.

Step 2

While onion mixture is cooling, add torn tortilla, tomatoes, chillis, stock, chilli powder, cumin, lime peel and juice, coriander and 1 teaspoon salt to the jar of the KitchenAid ARTISAN Power Plus Blender. Add onion mixture, secure lid and set blender to the Soup setting, which will blend and heat the soup. Blend until machine turns itself off.

Step 3

Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth and rising steam is visible for about 4 minutes.

Step 4

Soup should be hot. Add chicken and tortilla chips and pulse 2 to 3 times on low to mix. Serve immediately, garnished with avocado and cheese. Pass lime wedges at table, if desired. To store, do not add tortilla chips; leave to cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months, then add tortilla chips when reheating.

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