Celebrity chef Justine Schofield makes a magnificent Mexican tortilla soup made with the right blend of spices, chicken and of course homemade tortilla chips!
Ingreadient:
- ½ a chipotle in adobe sauce
- 1 onion chopped
- 4 garlic cloves
- 3 sprigs of coriander, stalks finely chopped and leaves picked
- 3 ripe tomatoes, blanched, peeled
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 chicken thighs, bone in
- 2L chicken stock or broth
- Vegetable oil, for shallow frying
- 4 La Banderita corn tortillas, cut into 3cm strips
- Juice 1 lime
- Feta to serve, to serve
Direction:
- Place the chipotle, onion, garlic, coriander stalks, tomatoes and spices into a blender and blend until smooth.
- Heat a splash of oil in a large pot and add the pureed tomato mixture. Add a good pinch of salt and pepper and cook, stirring regularly for 3-4 minutes. Add the chicken thighs, coat in the mixture then add the stock. Bring to the boil and then turn down to a simmer. Cover and cook for 35-40 minutes.
- Meanwhile, fill a pan with 2cm of oil. Over medium to high heat add the tortilla strips, in batches, and fry for about a minute, or until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.
- Remove chicken from the soup and shred meat. Discard the chicken skin and bones and return the meat to the soup. Check seasoning as it may need a little extra salt. Add half the lime juice.
- Portion soup between bowls and top with feta, tortillas chips, fresh coriander and a little extra lime.
