Mexican Tortilla Soup with Poached Chicken

Name: Mexican Tortilla Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 150 g Chicken Drumsticks; 0.5 g Red Chilli; 2 g Garlic (Chopped); 3 g Coriander (Stalks and leaves seperated ); 2 g Ground Cumin; 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; 0.5 Tortilla Wraps; 25 g Feta Cheese (Crumbled)

Mexican Tortilla Soup with Poached Chicken

Why Poach chicken?

Poaching is one of many great ways to prepare chicken, however, for soup, it is a particularly good method. Poaching allows the protein in the chicken to cook without losing moisture. Thus you are guaranteed to have juicy and tender chicken as your end result. And because the chicken will be so tender, it will be much easier to shred.

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As the chicken cooks, it will get infused with the rich flavours of garlic, red chilli, coriander and cumin. And this flavour won’t get lost once the chicken is cooked, as the liquid will be added to the soup.

If you are not a fan of spiciness, feel free to leave the chilli out of the recipe.

Traditional Mexican flavours in a soup

For the rest of the soup, traditional Mexican flavours and ingredients will be added, such as corn, beans and lime juice. These ingredients will also thicken the sauce and give it a creamier texture.

The flavours of the garam masala, cumin, and whole pepper bring warmth and a rich taste to the soup that blends beautifully with the flavour of the chicken.

And to top it all off, serve this deliciously fragrant dish with fresh and crispy tortilla, and garnish the soup with feta and coriander.

Mexican Tortilla Soup

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.

Course Appetizer, Lunch, Main Course, Side Dish, Soup

Cuisine Mexican

Keyword Chicken, Feta

Prep Time 15

Cook Time 45

Total Time 1

Servings 1

Author Nato Zondagh

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

Instructions

For the Poached Chicken

Place the chicken, chilli, garlic, cinnamon stick & coriander stalks in a pot. Cover with cold water. Cook for 5-10 minutes at 170°F.
Remove from heat & leave chicken to cool in the liquid for 20 minutes.
Remove chicken & strain the liquid, pour liquid into a pot & reduce by 1 quarter.
Shred the chicken & set aside.

For the Soup

Heat oil in a pot, add onion & cook until soft. Add spices, tomatoes & sugar. Stir.
Add the reduced poaching liquid to the onions, leave to simmer for 15 min.
Add shredded chicken, corn, beans & lime juice to the pot. Continue cooking for 15 minutes.
Taste for seasoning.
To finish serve with crisped tortilla, crumbled feta & coriander leaves.