Chicken Tortilla Soup

Method

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1. Toast the dried chillies in a dry pan over medium heat for 30 seconds a side, until they smell nutty and darken slightly. Do not let them blacken or they turn bitter.

   Mark done Start 30 sec timer

2. Cover with just-boiled water and leave 15 minutes to soften.

   Mark done

3. Heat the 2 tablespoons of oil in a large pot and cook the onion 8 minutes until soft, then the garlic, cumin and oregano for 1 minute.

   Mark done Start 1 min timer

4. Blend the drained chillies with the tinned tomatoes and a ladle of stock until completely smooth.

   Mark done

5. Pour the purée into the pot and cook 5 minutes, stirring, until it darkens and thickens.

   Mark done

6. Add the rest of the stock, the chicken thighs and the salt, bring to a simmer and cook 20 minutes until the chicken is tender.

   Mark done

7. Meanwhile heat the frying oil in a small pan to 180°C / 355°F and fry the tortilla strips in batches for 90 seconds until golden. Drain on kitchen paper and salt at once.

   Mark done Start 90 sec timer

8. Lift the chicken out, shred it with two forks, and return it with the black beans and sweetcorn. Simmer 5 minutes more.

   Mark done

9. Stir in the lime juice and taste for salt.

   Mark done

10. Ladle into bowls and top with tortilla strips, avocado, cheese, coriander and a lime wedge.

    Mark done

Chef’s Tips

• Blend the chillies until genuinely smooth, then pass through a sieve if your blender is not powerful — skin flecks are unpleasant.
• Fry the strips last so they are still crisp when the bowls go out.
• Guajillo brings colour and mild fruit, ancho brings sweetness and depth. Neither is very hot; add a chipotle if you want heat.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A cold Mexican lager with lime
• Warm corn tortillas
• Pickled red onions

Storage & Reheating

The soup keeps 4 days refrigerated and freezes for 3 months. Store the strips separately in a tin at room temperature.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.