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#WFD- Chicken Tortilla Soup
Garnish, if desired, with chopped fresh coriander, diced avocado, sour cream and lime wedges
POLOKWANE – A tortilla is a type of soft, thin flatbread made from finely ground wheat flour from Mexico.
Flour tortillas are commonly prepared with meat, mashed potatoes, cheese and other ingredients to make dishes such as tacos, quesadillas and burritos.
However, for this recipe, they are used in a delicious soup thanks to What’s for Dinner.
Ingredients
- 300ml vegetable oil (for frying)
- 6 corn tortillas, cut into thin strips
- 1 tbsp olive oil
- 6 cloves garlic, crushed
- 1 tin tomatoes, chopped (410 g)
- 1 large onion
- 3 small red chillies, deseeded and finely chopped
- 2 tsp Robertsons Origanum
- 1.5 ltr water
- 1 x KNORR Chicken Stock Pot
- 2 tbsp tomato paste
- 200g chicken, shredded and cooked
- 50g frozen corn, defrosted
- 1 baby marrow, sliced
- juice from 1 lime (about 2 tbsp)
Method
- Heat the vegetable oil in a large frying pan and cook tortillas, in batches, until golden and crisp. Drain on paper towels cut into strips and set aside.
- In separate medium sized saucepan, heat olive oil and cook garlic on gentle heat for 1 minute, stirring frequently.
- Add tomatoes, onion, chillies and oregano and cook for 5 minutes, stirring occasionally. Add the water, Knorr Chicken Stock Pot and tomato paste.
- Bring to the boil then simmer uncovered, stirring occasionally for 20 minutes.
- Process mixture in food processor or blender, in batches, until smooth. Return soup to saucepot.
- Stir in chicken, corn and baby marrow. Bring to the boil over high heat, stirring occasionally. Reduce heat to medium, then add tortilla strips. Simmer, stirring occasionally, 3 minutes. Stir in lime juice. Garnish, if desired, with chopped fresh coriander, diced avocado, sour cream, lime wedges and additional fried tortilla strips.
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