Tortilla Chicken Soup
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 25mins
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- Serves
- 6
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- Calories
- 338
Juicy, tender chicken in a lightly-spiced broth with Mexican-inspired flavors. With sweet corn kernels, creamy avocado and a lovely crunch from the corn chips, it’s a super satisfying quick lunch.
Inspired by: https://tenina.com/recipes/tortilla-chicken-souprecipe updated Jan 24, 2022
Ingredients
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- Cilantro
- 1 teaspoon
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- Onion
- 1
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- Lime
- 2
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- Chicken breast
- 2
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- Lime
- 2
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- Tomato
- 3
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- Shallot
- 2
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- Red bell pepper
- 1
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- Avocado
- 2
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- White cabbage
- ¼
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- Garlic clove
- 4
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- Fresh oregano
- 1 teaspoon
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- Fresh chili
- 1
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- Ground cumin
- 1 teaspoon
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- Extra virgin olive oil
- 1 tablespoon
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- Chicken stock
- 1 L
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- Baby corn
- 420 g
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- Lime juice
- as needed
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- Cilantro
- as needed
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- Tortilla chips
- as needed
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- Crème fraîche
- as needed
Tools
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TM5
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Tm5 bowl
Step preview
- Add garlic clove, fresh oregano, cilantro, fresh chili, onion, ground cumin, extra virgin olive oil and lime to the TM5 bowl
- Chop with MC in place - approx 5 sec, speed 6
- Sauté - approx 5 min, Varoma, speed 1
- Then add chicken breast, chicken stock and lime to the TM5 bowl
- Cook - approx 10 min, 100°C, reverse gentle stir
- Remove lime skins and squeeze well using a slotted spoon
- Add baby corn to the TM5 bowl
- Cook - approx 4 min, 100°C, reverse gentle stir
- Serve with all accompaniments on the side
- Top with tortilla chips and crème fraîche