The boys have been watching a serious amount of Food Network recently on the television and requested this after one particular programme.
Here in Australia, it can be hard to find the correct chillies to make this a truely authentic tortilla soup so I’ve improvised with what I can find.
I like to make a batch of chicken stock from chicken wings for this and then use the meat from the wings in the soup at the end, I love the no waste way it works!
I start this recipe by making a paste that has tonnes of flavour, using the same technique as I use for starting my curries off. By the time you have cooked he paste down you shoul have half to a third of the original quantity and it should be really thick.
With two chipotle chillies this is pretty spicy so play around with your chilli amounts, younger kids might like one chilli with the seeds removed.
Tonight I didn’t have any corn tortillas lying around so nachos did just as well!
1 onion, peeled and roughly chopped
4 garlic cloves, peeled and roughly chopped
1-2 chipotle chillies in Adobe sauce, seeds removed
6 large roma tomatoes, quartered
30mls olive oil
1 tablespoon dried oregano
2 tablespoons smoked paprika
4 teaspoons ground cumin
2 litres chicken stock
juice of 1 lime
Using a stick blender, whizz up the onion, garlic, chipotle chillies and Adobe sauce, tomatoes and water.
Heat the oil over medium heat in your soup pan, once hot, pour in the tomato mix and cook down, stirring regularly, allowing the water to evaporate until you have a thick paste in the bottom of the pan.
Add the stock and bring up to the boil, add the lime juice.It’s now ready to serve, I fill the soup bowl with chicken, top with the soup, cheese, avocado and fried tortilla strips or nachos.