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Chicken Tortilla Soup

Bring everyone together with this deviously warming tortilla soup
Makes 6 servings 


Chicken Soup:

-    450 g boneless skinless chicken breasts – chopped into bite-sized chunks
-    1 (400g) can black beans, rinsed
-    175 g sweetcorn
-    2 peppers, chopped
-    1 white onion, chopped
-    473ml Clamato
-    Small handful freshly chopped coriander
-    3 crushed cloves garlic
-    1 tbsp cumin
-    1 tbsp chilli powder
-    1 tsp salt
-    480 ml chicken stock

Crispy Tortila Croutons:

-    1 tbsp oil
-    3 small corn tortillas, sliced into small pieces

-    In a large pot, fry off the onion, peppers, garlic, and spices.
-    Add the chicken pieces, and fry until cooked through. 
-    Add the remaining vegetables, clamato and stock and reduce heat to a simmer. 
-    In the meantime, lay the pieces of tortilla out on a baking sheet and drizzle with oil. Put under a high grill until they are golden brown and crispy. 
-    Serve the soup in bowls with the crispy tortillas on top.
-    Additionally serve the soup with avocado, sour cream, coriander, and lime.