Recipe

Super easy Chicken and Vegetable Tortilla Soup. Yum!

Serves: 4 | Prep time: 35 mins | Cooking time: 50 mins

Mexican | Main | Cardiff Mum

Ingredients

• 300g Boneless, Skinless Chicken Thighs Or Breasts
• 2 Small Onions, Chopped
• 250g Frozen Peppers
• 4 Spring Onions, Sliced
• 1 Handful Fresh Coriander, Chopped
• 4 Cloves Garlic, Chopped
• 1 Tablespoon Sour Cream
• 3 Flour Tortillas, I Used The Ends Of Large Ones
• 4 Portions Of Cooked Rice
• Juice Of 2 Limes
• 1 Tin Of Taco Beans In Tomato Sauce
• 1300ml Of Chicken Stock
• 1 Tablespoon Smoky Chipotle Seasoning From Aldi
• 1 Teaspoon Smoked Paprika
• 2 Bay Leaves
• Sour Cream
• Grated Cheddar
• Fresh Coriander
• Spring Onion, Chopped
• Lime Wedges

Method

1. Heat up some oil in a large saucepan, add the onions, garlic and pepper and saute for a few minutes. Add the chicken directly into the pan with the chipotle seasoning, smoked paprika and bay leaves then add the stock. Add the juice of 2 limes, stir and cover. Simmer for 20 mins.
2. Meanwhile, using scissors, cut up the tortillas into thin strips. Place enough oil in a separate saucepan so that the strips will be submerged and heat up for a few minutes. Add the tortilla strips in and fry for 3/4 minutes until they turn golden. Remove and place on kitchen roll and season with some smoked paprika. Wash and cook the rice.
3. After 20 minutes, remove the chicken from the soup mixture and shred using two forks. Add the shredded chicken back into the pan with the taco beans and their sauce, then add the spring onions. Simmer for 5 minutes then add the coriander in.
4. Drain the rice and place into large bowls. Ladle the soup on top then add the toppings and some crispy tortilla strips and serve.