Tortilla soup

Posted by adm On February - 4 - 2012

How to cook Tortilla soup


  • 1 tbs oil
  • 2 tsp ground cumin
  • 1.5L (6 cups) h2o
  • 1 chicken stock block
  • 2 minor (almost 150g each) single chicken breast fillets
  • 1 x 400g can diced tomatoes
  • 1 tbs drained sliced jalapeno chillies
  • 1 red onion, halved, finely shredded
  • 1 x 400g can kidney beans, rinsed, knackered
  • 1 x 420g can corn kernels, knackered
  • Saltiness & freshly ground black peppercorn
  • 4 stave (10cm-diameter) corn tortillas, delve 2cm pieces
  • 2 tbs fresh lime succus
  • 1/3 cup firmly packed finely chopped fresh coriander

How to:

  • Passion 1 tsp of oil in a large saucepan over high hotness. Add the cumin and make, stirring, for 1 minute or until redolent. Add the water and stock cube and bring to the seethe. Reduce heat to low and simmer. Add chicken and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer the chicken to a heatproof bowlful.

  • Lag, place the tomato, chillies and half the onion in the bowl of a food processor and process until tranquil. Add to saucepan with chicken-stock assortment.

  • Use a fork to coarsely shred the wimp. Return to chicken-stock mixture with kidney beans and half the corn over high warmth. Bring to the furuncle. Reduce heat to medium-low and make, stirring occasionally, for 20 minutes or until soup thickens. Remove from heating. Taste and season with salt and peppercorn.

  • Lag, heat remaining oil in a non-stick frying pan over medium-high hotness. Add half the tortilla pieces and prepare, turning, for 2 minutes or until ruckle. Transfer to a plate lined with paper towel. Repeat with remaining tortilla pieces, reheating pan between batches.

  • Combine the remaining onion and maize, lime juice and coriander in a small trough.

  • Ladle soup among serving bowls. Sprinkle with tortilla and spoon over corn salsa. Serve immediately.

  • Prepare time:5 min.

    Cooking time:30 min.

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