Make the most of your favourite Mexican flavours in this hearty winter soup.
- 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.
- 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.
- 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.
- 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.
- Combine the remaining onion and corn, lime juice and coriander in a small bowl.
- Ladle soup among serving bowls. Sprinkle with tortilla and spoon over corn salsa. Serve immediately.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set