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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
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.

TIP

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.

Goes well with

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A star rating of 3.9 out of 5.30 ratings
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