Dinner Recipe Tortilla soup

Dinner Recipe Tortilla soup

Ingredients:

• 1 tablespoon vegetable oil


• 2 teaspoons ground cumin


• 1.5L (6 cups) water


• 1 chicken stock cube


• 2 small (about 150g each) single chicken breast fillets


• 1 x 400g can diced tomatoes


• 1 tablespoon drained sliced jalapeno chillies


• 1 red onion, halved, finely chopped


• 1 x 400g can kidney beans, rinsed, drained


• 1 x 420g can corn kernels, drained


• Salt & freshly ground black pepper


• 4 round (10cm-diameter) corn tortillas, cut into 2cm pieces


• 2 tablespoons fresh lime juice


• 1/3 cup firmly packed finely chopped fresh coriander

Instructions:

1. Heat 1 teaspoon of oil in a large saucepan over high heat. Add the cumin and cook, stirring, for 1 minute or until aromatic. Add the water and stock cube and bring to the boil. Reduce heat to low and simmer. Add chicken and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer the chicken to a heatproof bowl.


2. Meanwhile, place the tomato, chillies and half the onion in the bowl of a food processor and process until smooth. Add to saucepan with chicken-stock mixture.


3. Use a fork to coarsely shred the chicken. Return to chicken-stock mixture with kidney beans and half the corn over high heat. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 20 minutes or until soup thickens. Remove from heat. Taste and season with salt and pepper.


4. Meanwhile, heat remaining oil in a non-stick frying pan over medium-high heat. Add half the tortilla pieces and cook, turning, for 2 minutes or until crisp. Transfer to a plate lined with paper towel. Repeat with remaining tortilla pieces, reheating pan between batches.


5. Combine the remaining onion and corn, lime juice and coriander in a small bowl.


6. Ladle soup among serving bowls. Sprinkle with tortilla and spoon over corn salsa. Serve immediately.