Serves 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Tortilla Chips:
- 2 small corn or flour tortillas, sliced into 1 cm strips
- ¼ cup vegetable oil
- Flaky salt
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 Wicked Hots jalapeno, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 bay leaf
- 400g can diced tomatoes
- 1 litre chicken stock
- ½ cooked chicken, meat shredded
To serve:
sour cream, sliced jalapenos, coriander, grated cheese, chopped spring onion, lime wedges
Method:
- To prepare the tortilla chips, heat the oil in a medium frying pan over medium heat. Cook the tortilla strips in batches for 1 minute on each side until golden and crisp. Drain on paper towels, sprinkle with salt and set aside.
- Heat the olive oil in a large pot over medium low heat. Add the onion, garlic, jalapenos, paprika, cumin and bay leaf. Cook for 5 to 7 minutes, stirring frequently, until very fragrant.
- Stir in the tomatoes and stock. Season to taste then bring to the boil. Add the shredded chicken and simmer for 5 minutes until the chicken is heated through.
- Ladle the soup into bowls. Top as desired with sour cream, jalapenos, coriander, grated cheese, chopped spring onion and the tortilla chips. Garnish with lime wedges.