Tortilla Soup with Taco Seasoned Chicken
Craving a cozy bowl of comfort? Our Tortilla Soup is packed with flavour and easy to make. Featuring tender taco chicken, smoky chilli, and fresh toppings, this hearty soup is the perfect satisfying meal for any night of the week.
Ingredients
- 1 package Rossdown Taco Seasoned Chicken
- 4 roma tomatoes
- 1/2 yellow onion cut into 1/2" thick rounds
- 5 cloves peeled garlic
- 1 dried ancho or pasilla chillos (or substitute 1 tbsp of Mexican chilies powder)
- 1.25 litres chicken stock divided
- 5 sprigs chilantro plus extra for garnish
- 2 tbsp vegetable oil
- 1/2 tsp ground allspice
- 2 dried bay leaves
- salt and freshly cracked pepper to taste
- 1 avocado, ripe diced
- 1/4 cup crumbled quest of feta cheese
- 1/2 cup sour cream, thinned out with 1 tbsp cream
- 2 cups tortilla strips or chips
- lime wedges (to serve)
Instructions
- In a dry cast iron skillet, set over medium-high heat, toast tomatoes, onion and garlic cloves until blistered and lightly blackened and transfer to a blender. In the same pan, toast chili for 10 seconds on each side, remove seeds and stem and add to blender along with ½ cup chicken stock and cilantro springs. Puree until smooth.
- In a medium-sized pot set over medium-high heat, warm vegetable oil and and brown Taco Seasoned Chicken. Stir in allspice and bay leaf and sauté 30 seconds, then pour in tomato-pasilla puree, and cook another 2 minutes. Add remaining chicken stock, bring to a boil, then reduce heat to medium-low and simmer for 20-25 minutes. Remove bay leaves and adjust seasoning to taste.
- Portion soup into 4 bowls, dividing garnishes evenly amongst them. Alternatively, serve garnishes on the side, allowing diners to garnish as they like.
Tried this recipe?Let us know how it was!