Chicken tortilla lime soup
Chicken tortilla lime soup
Tools
Ingredients
1 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, chopped
sea salt
1 corn tortilla (15 to 20 cm in diameter), torn into pieces
425 g diced re-roasted tomatoes with juice
100 g diced mild green chillis
500 ml chicken stock
2 tsp chilli powder
1 teaspoon ground cumin
1 lime, juiced and zested
half a bunch of chopped fresh coriander
250 g shredded or chopped cooked chicken
180 g tortilla chips
1 avocado, halved, pitted, peeled and diced
50 g shredded cheddar cheese
lime wedges (optional)
Step by step
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.
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.
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.
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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