Mexican chicken soup with crispy tortilla strips

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How to make Mexican chicken soup with crispy tortilla strips

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:25
  • Total Time : 0:35

Ingredients

  • 2 teaspoons vegetable oil
  • 1 red onion, finely chopped
  • 1 red capsicum, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon finely chopped jalapeno peppers
  • 1 teaspoon ground cumin
  • 2 Continental chicken stock pots
  • 2 tablespoons tomato paste
  • 500g Coles RSPCA approved chicken breast fillets, trimmed
  • 2 corn cobs, husks removed, kernels removed
  • 1 lime, juiced
  • 4 corn tortillas
  • 1 avocado, stone removed, peeled, diced
  • 1/3 cup coriander leaves
  • Lime wedges, extra, to serve

Method

  • Step 1 Heat the oil in a large stock pot or saucepan over medium-low heat. Add onion and capsicum. Cook for 3 mins or until onion softens. Add garlic, peppers and cumin. Cook for 2 mins or until aromatic.
  • Step 2 Add stock pots, tomato paste and 6 cups (1.5L) boiling water. Stir to combine. Bring to the boil. Add chicken breasts. Reduce heat to low, cover and simmer for 10-12 mins or until chicken is cooked through. Transfer chicken to a plate. Shred chicken with a fork.
  • Step 3 Return chicken to the soup with the corn kernels. Cook for a further 3-5 mins or until heated through and corn is cooked. Stir in lime juice.
  • Step 4 Meanwhile, spray a frying pan with cooking oil spray and heat over medium heat. Cook tortillas for 1-2 mins each side or until golden and crisp. Cut into strips.
  • Step 5 Ladle soup into bowls. Top with crispy tortilla strips, chopped avocado, and coriander leaves. Serve with lime wedges.

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