Warm up from the inside out with this flavoursome Mexican chicken soup served with crispy tortilla strips.
- Heat the oil in a large stock pot or saucepan over medium-low heat. Add onion and capsicum. Cook for 3 mins or until onion softens. Add garlic, peppers and cumin. Cook for 2 mins or until aromatic.
- Add stock pots, tomato paste and 6 cups (1.5L) boiling water. Stir to combine. Bring to the boil. Add chicken breasts. Reduce heat to low, cover and simmer for 10-12 mins or until chicken is cooked through. Transfer chicken to a plate. Shred chicken with a fork.
- Return chicken to the soup with the corn kernels. Cook for a further 3-5 mins or until heated through and corn is cooked. Stir in lime juice.
- Meanwhile, spray a frying pan with cooking oil spray and heat over medium heat. Cook tortillas for 1-2 mins each side or until golden and crisp. Cut into strips.
- Ladle soup into bowls. Top with crispy tortilla strips, chopped avocado, and coriander leaves. Serve with lime wedges.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set