Recipe courtesy of Psychologies Magazine November 2015
The smoky flavour of this soup comes from chipotle chillies in adobo sauce. These are sold in small tins at specialist food shops and delis. If you can’t find any, just add 3 tsp of smoked paprika and 2 chopped fresh chillies instead.
Serves : 4 – Preparation Time : 5 minutes – Cooking Time : 1 hour
Ingredients: 125ml rice bran or grapeseed oil; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 2 tsp ground paprika; 1 tsp ground cumin; 1 tsp ground coriander; 2 chipotle chillies in adobo sauce, finely chopped; 1 x 400g tin chopped tomatoes; 1 litre chicken stock; 2 chicken breast fillets; 2 corn tortillas, halved, cut into 1 cm strips; coriander sprigs, diced avocado, line wedges, crumbled fresh cheese or feta, to serve.
Step One: Heat 1 tablespoon of the oil in a large pan over medium heat. Cook the onion, garlic, paprika, cumin and coriander for approximately 5 minutes, until the onion and garlic soften slightly. Add the chillies, tomatoes and stock and season with salt and pepper. Bring to the boil, then reduce the heat to a simmer and cook for 30 minutes.
Step Two: Add the chicken breasts and cook for 20-30 minutes until cooked through, then remove and set aside until cool enough to handle.
Step Three: Meanwhile, heat the remaining oil in a frying pan over a medium heat. Fry the tortilla strips for 6-8 minutes until light, golden and crisp. Remove, drain well using paper towels and season with salt.
Step Four: Using a stick blender, food processor or blender, puree the soup until smooth. Taste and check the seasoning. Shred the chicken with two forks, then return to the pan. Cook for a further 5 minutes until warmed through.
Step Five: Serve with tortilla strips, coriander sprigs, diced avocado, lime wedges and cheese.