With fresh avocado, soft feta and Adobo chicken and crispy tortilla pieces, this flavoursome soup is substantial enough to be eaten as a main course. Plus, it’s diabetic-friendly!
Yield: Serves 4
Prep Time: 10 mins
Cook Time: 50 mins
Difficulty Level: 3/5
Ingredients
- 2 tbsps extra virgin olive oil
- 1 medium onion (250 g), chopped finely
- 2 cloves garlic, crushed
- 1 bunch coriander, stems and roots chopped, leaves reserved
- 4 small white corn tortillas (100g), torn
- 60 g chipotle in adobo sauce
- 400 g can diced tomatoes
- 2 cups (500 ml) salt-reduced chicken stock
- 300 grams free-range chicken breast fillet
- 1 small avocado (200 g), cut into 1 cm pieces
- 40 g feta, crumbled
- Lime wedges, to serve
Steps
01. Preheat oven to 180 C/160 C fan. Line a large oven tray with baking paper.
02. Heat 1 tbsp of the oil in a saucepan over medium heat; cook onion, garlic and coriander roots and stems for 2 mins or until starting to soften. Tear 1 tortilla into pieces; add to pan, cook, stirring, for 1 min or until tortilla starts to soften. Add chipotle, canned tomatoes, stock and 2 cups (500 ml) water. Bring to a simmer; cook for 5 mins. Turn off the heat.
03. Using a stick blender, blend soup until smooth. Return soup to medium-low heat. Add chicken breast; cook for 25 mins until just cooked through. Remove chicken from soup; set aside for 5 mins.
04. Meanwhile, brush remaining tortillas with remaining oil; place on lined tray in a single layer. Bake for 8 mins or until golden and crisp. Break into large pieces.
05. Shred chicken with two forks; return to the soup over love hear, stirring, until warmed through.
06. Ladle soup into bowls; top with avocado, feta and reserved coriander leaves. Serve with crisp tortillas and lime wedges.
The soup can be frozen after blending and before the chicken is added in step 3 for up to 3 months.
Photo: bauersyndication.com.au