Smoky tomato-chicken soup topped with crispy tortilla strips

≈ $7.57/serving$7.73at the cheapest of your stores this week · 12 ingredients on sale

Ingredients

• chicken thigh (boneless, skinless)400 g
• corn tortilla4 ea
• on the vine tomato4 ea
• yellow onion1 ea
• garlic3 cloves
• chili powder1 tbsp
• cumin1 tsp
• chicken stock4 cups
• frozen corn1 cup
• lime1 ea
• cilantroa handful
• avocado1 ea

Method

1Crisp the tortillas

• •Heat the oven to 400F.
• •Cut the corn tortillas into 1/4 inch strips.
• •Toss the strips with 1 tbsp oil and a pinch of salt on a sheet pan.
• •Bake 8 to 10 minutes, tossing once, until golden and crisp.

2Build the soup

• •Meanwhile, dice the onion and mince the garlic.
• •Chop the tomatoes into 1/2 inch pieces.
• •Heat 1 tbsp oil in a soup pot over medium heat.
• •Add the onion and cook 3 minutes until softened.
• •Add the garlic, chili powder and cumin and cook 1 minute until fragrant.
• •Add the tomatoes and cook 3 minutes until they break down.
• •Pour in the chicken stock, add the whole chicken thighs, and simmer 15 minutes until cooked through.

3Shred and finish

• •Lift the chicken out and shred it with two forks.
• •Return the chicken to the pot with the corn.
• •Simmer 3 minutes.
• •Stir in the juice of half of the lime and season to taste.

4Plate

• •Dice the avocado.
• •Ladle the soup into two bowls.
• •Top with the tortilla strips, avocado and cilantro.
• •Serve with the remaining lime in wedges.