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Chicken Tortilla soup recipe

This recipe is so really popular! Every time I make it someone wants the recipe, so I have decided to do a post about it. If you are really lazy you can substitute the fried tortilla strips for corn chips like Doritos, but believe me, the tortilla strips is the ultimate addition and you can fry a large batch ahead of time and keep in an airtight container. Adjust the chilli/cayenne pepper according to your preference for spice, but don’t leave it out altogether!

2 tablespoons olive oil
1 onion or red onion, diced
2 tablespoons crushed garlic
2 jalapeno’s, finely diced (replace with 1 or 2 tsp Cayenne pepper if you don’t have fresh chilli)
1 tablespoon brown sugar
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon smoked paprika
1 teaspoon crushed coriander
1 teaspoon salt
Pepper, to taste
5 cups Nomu Chicken fond (or other good quality stock)
2 x 400g tins peeled, diced tomatoes
1.5 cups corn (optional, I usually do without)
1 pot Woolworths smoked paprika and chipotle chilli sauce*
1 roast chicken, boned and shredded
2 limes, juiced
Salt and freshly ground black pepper
1 cup roughly chopped fresh coriander
4-6 flour tortillas, cut into roughly 1×6 cm strips and
Sunflower oil, for frying
1 avocado, mashed
1 cup sour cream

*If you can’t find the Woolworths sauce, replace it with another tin of tomatoes, one with a chilli flavour, and add another 2 tsp smoked paprika powder.

In a large pot, heat the oil. Add the onions and saute in a teaspoon or 2 brown sugar. Once the onions have softened and started caramelizing, add the garlic and jalepenos and cook for another minute. Add the spices. Pour the chicken stock, tomatoes and paprika sauce into the pot and bring to a boil. Lower the heat and simmer for 20 – 30 minutes. Add the shredded chicken and heat through. Simmer for another 10 minutes. Add the lime juice to the pot. In a bowl, add some soup, top with grilled tortilla strips and garnish with avocado, fresh coriander and a dollop of sour cream

To fry the tortillas: Heat some oil over medium-high heat in a pot or pan. Test the heat by dropping a tortilla strip into the oil and see if it sizzles. Working in batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel lined plate.

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