I didn’t expect us to love this but we did. It is way to easy and a great way to use up those random last tortilla bread, stick them in the freezer and defrost when you are making this.
I warmed ours in a frying pan before cutting them and we had toasted one each too. All you do is heat the pan and put the bread in, turn when it gets a few bubbles and then remove when it is browned. They taste so much better this way.
For the spices, I had some Simon Gault Mexico Fiesta spice mix knocking around so used 3 teaspoons of that. The spices in the recipe will be similar if you don’t have any but it is handy to make life easy. You could even use up the half packet of taco seasoning you have in the cupboard.
This recipe is so easy and I hope you and yours like it too. I read several recipes and came up with this one. Adjust the chili level to your families taste. I kept it mild and we added our own tabasco and jalapenos.
Chicken Tortilla Soup- Muffinmum.com
1 tbs olive oil
1 chopped onion
2 cloves chopped garlic
1 fresh chili (your choice with heat) chopped
1 tsp chili powder
1 tsp cumin powder
1 tsp paprika (smoked is fine)
1/2 tsp cinnamon
2 cups of chicken broth (Oxo is fine)
1 400g tin black beans
2 x 400g tin tomatoes
1 cup frozen corn
1/4 cup lime juice (plastic bottle here, classy!)
1 large chicken breast
Heat the olive oil, saute the onion for 3-4 minutes, add garlic and chili
When the onion is soft add the spices and stir for a minute
Add the chicken broth, drained beans, tinned toms, corn, lime juice and place the chicken breast on top
Turn multicooker to pressure cook, set for 7 minutes
Let sit to release steam for 10 minutes (toast your tortillas!)
Open, remove the chicken, shred and return to the cooker, add tortilla strips and stir
Serve with all the bits you like – cheese, coriander, more chili and things like that