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Spicy chicken, lime and tortilla soup
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Serves: 4 - 6
2 tbsp olive oil
1 large onion, sliced
1 large green pepper, cut into 0.5cm pieces
28g pack coriander, stalks finely chopped, leaves roughly chopped
2 fresh jalapeño chillies, finely sliced
6 medium tomatoes, finely chopped
1 heaped tsp allspice berries
1/4 tsp black peppercorns
4 chicken legs
1 bay leaf
2 Cook's Ingredients Unwaxed Limes, zest and juice
500ml fresh chicken stock
5 corn tortillas
1. Heat 1 tbsp oil in a large saucepan. Add the onion, green pepper, coriander stalks, most of the jalapeños and a pinch of salt. Fry over a medium heat for 7 minutes until the onion is soft and starting to colour. Stir in the tomatoes, allspice, peppercorns and cook for 5 minutes. Add the chicken, bay leaf, lime zest, chicken stock and 1 litre cold water. Bring to the boil; gently simmer for 20-25 minutes until the chicken is cooked through; skim off any scum as it cooks.
2. Meanwhile, preheat the over to 200°c, gas mark 6. Brush the remaining 1 tbsp oil over the tortillas, cut into thin strips and sprinkle with salt; spread on a baking tray. Bake for 4-5 minutes, until golden. Set aside. Carefully lift the chicken out of the pan with tongs; put on a board to cool. Put the broth back on the heat, then simmer gently.
3. Once the chicken has cooled a little, shred the flesh (discard the skin and bones). Remove the allspice from the broth, stir in the lime juice and season. Divide the chicken between bowls; ladle over the hot broth, topping each with coriander leaves, tortilla strips and remaining jalapeños. Serve with extra lime wedges, if liked.
Typical values per serving:
This recipe was first published in Tue Feb 19 14:20:38 GMT 2019.