30 Minute Tortilla Soup
An Original Recipe by Not Quite Nigella
Serves 4
Preparation time: 10 minutes Cooking time: 15 minutes
- 2 flour tortillas
- 1/2 cup grated cheese
- 1 onion, diced
- 2 cloves garlic, peeled and sliced
- oil for frying
- 1x 400g/14ozs chopped tomatoes
- 1-2 jalapeno chillies, sliced (depending on how hot you want it, you can omit)
- 3 cups chicken stock
- 1 cup corn kernels
- 350g/12.36oz cooked chicken breast, shredded
- 1 avocado, the flesh cut into bite sized chunks
- 2 tablespoons lime juice
- 4 tablespoons natural yogurt or sour cream
- A few sprigs of coriander/cilantro
Step 1: Preheat oven to 200c/400F. Sprinkle cheese over the tortillas while waiting for the oven to heat. Heat a cast iron pot on medium to high heat and cook the onion in a couple of tablespoons of oil until golden and caramelised. Add the garlic and cook for a minute.
Step 2: Place the cheese topped tortillas in the oven and bake for 10-15 minutes until the cheese has melted and the tortilla is crisp on the edges.
Step 3: To the onion and garlic, add the tomatoes, jalapeno chilli, stock and corn and simmer for 10 minutes. Add the chicken and avocado to warm it up and the lime juice and test seasoning-add a little salt if you need it.
Step 4: Ladle the soup into four bowls. Slice the toasted tortillas into strips and top with the strips, some coriander/cilantro and a tablespoon of natural yogurt or sour cream in each bowl.