- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 garlic clove, crushed
- 1 ancho or other large dried chilli, deseeded and softened in boiling water for about 10 mins
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- ½ tsp ground cumin
- 400g can plum tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1½ l chicken stock
- 2 chicken breast, sliced
- juice 2 limes
The same shape, but smaller than…
- tortilla chips or homemade tortilla strips (see below), chopped avocado, lime wedges, red onion and coriander, to serve
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Heat the oil in a large saucepan. Add the onion and garlic, soften for 5 mins, then stir in the dried chilli, cumin, tomatoes and chicken stock. Blitz in a food processor in batches, or use a hand blender to purée until smooth.
Return to the pan, then bring to the boil. Add the chicken, reduce the heat, then simmer for 10 mins until cooked through. Stir in the lime juice and some seasoning, then ladle into bowls. Put the toppings in the middle of the table for everyone to help themselves.
Make your own tortilla strips
Heat oven to 200C/fan 180C/gas 6. Cut 6 corn tortilla wraps into thin slices. Place on a baking tray and spray or brush lightly with a little olive oil. Season, then bake for 4-5 mins until golden.
You can use shredded leftover cooked chicken or turkey in place of the chicken breasts. Use about 250g and simply simmer in the soup until piping hot.