Chicken & Corn Soup with crisp Tortillas

Chicken & Corn Soup with crisp tortillas

Chicken & Corn Soup with crisp Tortillas

Serves 4 healthy portions

You’ll need:
Extra virgin olive oil
2 small onions – finely chopped
4 fat cloves garlic – crushed
1 green chili – seeds and veins removed
4 corn tortillas, pulled apart into little pieces
1 tsp ground cumin
1 tsp dried oregano
1 tsp turmeric
1 410g tin tomatoes with chilis
1 litre chicken stock
500ml shredded, cooked chicken breast
250ml corn taken off the cob
125ml thick cream
125g grated mild cheddar cheese
sea salt and freshly milled black pepper

Garnish:
sour cream
corn tortillas, cut into strips and fried
mild Cheddar cheese, coarse grated
lime wedges

Method:
In a deep ovenproof casserole, heat a thin layer of the olive oil over medium heat. Add the onions and garlic and fry for about 3 minutes, or until softened and just beginning to color. Add tortillas, chiles, and spices and stir fry for a while until the fragance from the spice starts coming off. Add the tomatoes with any juice and the chicken stock and bring to a boil. Lower the heat and allow to simmer for about 5 minutes. Remove from heat and let it the soup cool for a while. Purée and strain in batches. Strain to catch any seeds or skins. Add the chicken breast and the corn kernels, heat through and add the cream and the cheese. Season to taste. Serve in warm bowls garnished with the cream, tortillas and cheese and a wedge of lime on the side.

My wine recommendation – click here

Douglas Green Medium Cream Traditional Flor No 2

Douglas Green Medium Cream Traditional Flor No 2

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June 3rd, 2014|Categories: Recipes|