Soups, Chilis and Stews

Chicken Tortilla Soup

Everything goes in at once. The only work is frying the tortilla strips, and even those can come out of a bag.

What goes in

• 2 lb boneless skinless chicken breasts
• 28 oz crushed tomatoes
• 15 oz black beans, drained · 15 oz corn kernels, drained
• 4 oz diced green chilies, tinned
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 5 cups chicken broth
• 2 tsp ground cumin · 2 tsp chilli powder · 1 tsp smoked paprika
• 2 tsp salt · 1 tsp black pepper

Stir in at the end

• 1 lime, juiced
• tortilla strips, diced avocado, grated cheese and cilantro, to serve

How to make it

1. Put the chicken in the pot. Add the tomatoes, beans, corn, green chilies, onion, garlic and all the spices.
2. Pour the broth over and stir. Lid on.
3. Low 6 hours or high 3 hours.
4. Shred the chicken in the pot with two forks.
5. Squeeze the lime in and taste for salt.
6. Ladle into bowls and pile the toppings on at the table, not in the pot, so the tortilla strips stay crisp.