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Mexican Tortilla Soup with Poached Chicken
Nato Zondagh

Mexican Tortilla Soup

5 from 2 votes
Mexican Tortilla Soup topped with crumbled feta and bacon bits. Sounds good doesn't it? It's also full of protein making it a healthy meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Appetizer, Lunch, Main Course, Side Dish, Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Poached Chicken
  • 150 g Chicken Drumsticks
  • 0.5 g Red Chilli
  • 2 g Garlic Chopped
  • 3 g Coriander Stalks and leaves seperated
  • 2 g Ground Cumin
For the Soup
  • 5 ml Olive Oil
  • 30 g White Onion Finely chopped
  • 1.5 g Garam Masala
  • 1.5 g Whole Cumin
  • 1.5 g Whole Pepper
  • 100 g Tomato Paste Tinned
  • 2 g Butter Bean
  • 40 g Frozen Corn Thawed
  • 20 ml White Vinegar Drained
  • 5 ml Lime Juice
For the Garnishes
  • 0.5 Tortilla Wraps
  • 25 g Feta Cheese Crumbled

Method
 

For the Poached Chicken
  1. Place the chicken, chilli, garlic, cinnamon stick & coriander stalks in a pot. Cover with cold water. Cook for 5-10 minutes at 170°F.
  2. Remove from heat & leave chicken to cool in the liquid for 20 minutes.
  3. Remove chicken & strain the liquid, pour liquid into a pot & reduce by 1 quarter.
  4. Shred the chicken & set aside.
For the Soup
  1. Heat oil in a pot, add onion & cook until soft. Add spices, tomatoes & sugar. Stir.
  2. Add the reduced poaching liquid to the onions, leave to simmer for 15 min.
  3. Add shredded chicken, corn, beans & lime juice to the pot. Continue cooking for 15 minutes.
  4. Taste for seasoning.
  5. To finish serve with crisped tortilla, crumbled feta & coriander leaves.