Tortilla Chicken Soup
Serves
6
Total Time
25mins
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.
- Cilantro1 teaspoonchopped
- Onion1peeled, halved
- Lime2zest of
- Chicken breast2cubed
- Lime2juice of
- Tomato3coarsely chopped
- Shallot2sliced
- Red bell pepper1sliced
- Avocado2peeled, sliced
- White cabbage¼shredded
- Garlic clove4
- Fresh oregano1 teaspoon
- Fresh chili1
- Ground cumin1 teaspoon
- Extra virgin olive oil1 tablespoon
- Chicken stock1 L
- Baby corn420 g
- Lime juiceas needed
- Cilantroas needed
- Tortilla chipsas needed
- Crème fraîcheas needed
Ingredients
- 1. Add garlic clove, fresh oregano, cilantro, fresh chili, onion, ground cumin, extra virgin olive oil and lime to the TM5 bowl
- 2. Chop with MC in place - approx 5 sec, speed 6
- 3. Sauté - approx 5 min, Varoma, speed 1
- 4. Then add chicken breast, chicken stock and lime to the TM5 bowl
- 5. Cook - approx 10 min, 100°C, reverse gentle stir
- 6. Remove lime skins and squeeze well using a slotted spoon
- 7. Add baby corn to the TM5 bowl
- 8. Cook - approx 4 min, 100°C, reverse gentle stir
- 9. Serve with all accompaniments on the side
- 10. Top with tortilla chips and crème fraîche
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
