Tomato, Chicken and Tortilla Soup
1 hour 10 minutes
This soup is a good source of vitamin C, so it's great for when you are feeling under the weather. Lime juice adds a punch to the flavour.
Lynn Lewis
1 person made this
Ingredients
Serves: 6
- 1 whole bone-in chicken breast, skin removed
- 6 cups (1.5 litres) salt-reduced chicken stock
- 2 cups (500ml) water
- 3 cloves garlic
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 5 spring onions, coarsely chopped
- 100g drained, pickled green chillies
- 4 medium tomatoes, coarsely chopped
- 1/2 cup (125ml) freshly squeezed lime juice
- 4 corn tortillas (15cm), sliced into 3 even strips, toasted
- 3 tablespoons chopped coriander
Directions
Preparation:20min ›
Cook:50min ›
Ready in:1hour10min
- Place chicken, stock, water, 2 cloves garlic, pepper and oregano in a medium saucepan. Simmer, uncovered, 25 minutes.
- Remove chicken from pan. Discard bones. Cut chicken into large chunks. Strain and reserve stock.
- Heat oil in a large saucepan over medium heat. Crush remaining garlic and add to pan with the spring onions. Sauté until softened, 5 minutes. Add chillies, tomato and strained stock. Simmer, partially covered, 15 minutes. (Recipe can be made ahead up to this point.)
- Add chicken, lime juice and toasted tortilla strips. Simmer 5 minutes. Garnish with coriander.
