Name: Mexican roast chicken & tomato soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 ½kg ripe tomato halved vertically; 2 onions cut into wedges; 1 medium chicken jointed into pieces; 2 tbsp olive oil plus extra for shallow frying; 3 garlic cloves roughly chopped; 3 red chillies deseeded and roughly chopped; 1 tbsp coriander seed crushed; 400g can pinto or black bean drained and rinsed; zest and juice 1 lime; 4 tbsp chipotle paste; 3 corn tortillas cut into triangles; large handful coriander chopped; 2 avocados stoned, peeled and cut into bite-sized pieces; 200ml soured cream (optional)

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Mexican roast chicken & tomato soup

Mexican roast chicken & tomato soup

James Martin

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 5 out of 5.1 ratingRate

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Enjoy the chunkiness of chipotle chicken and black beans combined with the smooth sweet soup, plus a kick of chilli

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 ½kg ripe tomato

halved vertically
2 onions

cut into wedges
1 medium chicken

jointed into pieces
2 tbsp olive oil

plus extra for shallow frying
3 garlic cloves

roughly chopped
3 red chillies

deseeded and roughly chopped
1 tbsp coriander seed

crushed
400g can pinto or black bean

drained and rinsed
zest and juice 1 lime
4 tbsp chipotle paste
3 corn tortillas

cut into triangles
large handful coriander

chopped
2 avocados

stoned, peeled and cut into bite-sized pieces
200ml soured cream

(optional)

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Nutrition: per serving (6)

kcal557
fat28g
saturates10g
carbs33g
sugars13g
fibre6g
protein39g
salt0.6g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Put the tomatoes, cut-side up, in a large roasting tin with the onions and top with the chicken pieces. Season generously and drizzle over 1 tbsp of the olive oil. Roast for 45 mins until the chicken is crisp and tender, and the tomatoes start to caramelise.
step 2

When the chicken is ready, remove from the oven to a plate and cover with foil. Use a slotted spoon to transfer the tomato and onions to a food processor and blitz until smooth. Reserve the cooking juices from the roasting tin.
step 3

Heat the remaining oil in a medium saucepan and fry the garlic, chillies and coriander seeds for a few mins until just brown. Pull the meat from the chicken bones, tear into chunks and mix with the beans, lime zest and chipotle paste. Add this chicken mix to the pan but reserve one-third of it. Pour the soup into the pan and add enough of the cooking juices until you get a nice consistency. Heat a few inches of oil in a small saucepan, then carefully shallow-fry the tortilla pieces in batches until crisp. Drain on kitchen paper.
step 4

To serve, gently reheat the soup, season to taste and stir through the coriander. Top with the reserved chicken mix, avocados and lime juice. Serve with the tortilla chips and soured cream, if you like.

Recipe from Good Food magazine, February 2013

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