Speedy tortilla soup

Heres a hearty chicken tortilla soup to warm up your insides and fill you up!

Recipe «Speedy tortilla soup» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1/4 cup vegetable oil, 1 medium red onion, chopped, 2 tsp Mexican chilli powder, 1 tbsp chicken stock powder, 400g can chopped tomatoes with roasted capsicum , 1 cup shredded cooked chicken, 400g can kidney beans, drained, rinsed, 2 x 125g cans corn kernels, drained , 2 tbsp lime juice, 2 large flour tortillas, cut into 3cm pieces, 1 tbsp chopped fresh, Coriander leaves, Sour cream, to serve.

Ingredients:

• 1/4 cup vegetable oil 
• 1 medium red onion, chopped 
• 2 tsp Mexican chilli powder 
• 1 tbsp chicken stock powder 
• 400g can chopped tomatoes with roasted capsicum 
• 1 cup shredded cooked chicken 
• 400g can kidney beans, drained, rinsed 
• 2 x 125g cans corn kernels, drained 
• 2 tbsp lime juice 
• 2 large flour tortillas, cut into 3cm pieces 
• 1 tbsp chopped fresh 
• Coriander leaves 
• Sour cream, to serve 

Instructions

1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion. Cook for 5 minutes or until onion has softened. Add chilli powder. Cook for 1 minute or until fragrant.
2. Add stock powder, tomato and 5 cups cold water. Bring to the boil. Add chicken, beans and half the corn. Reduce heat to low. Simmer for 10 minutes or until slightly thickened. Stir in lime juice.
3. Meanwhile, heat remaining oil in a large, heavy-based frying pan. Cook tortillas, in batches, for 2 minutes each side or until golden and crisp. Transfer to a plate lined with paper towel.
4. Combine coriander and remaining corn in a bowl. Divide tortillas between bowls. Ladle over soup. Top with corn mixture. Serve with sour cream.