Ingredients

2 tbsp olive oil

1 onion, chopped

4 garlic cloves, crushed

1 ancho or other large dried chilli, deseeded and softened in boiling water for about 10 mins

½ tsp ground cumin

400g can plum tomatoes

1½ l chicken stock

2 chicken breasts, sliced

juice of 2 limes

Tortilla chips or homemade tortilla strips, chopped avocado, lime wedges, red onion, and coriander, to serve

Instructions

Step 1: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and crushed garlic, and cook gently for about 5 minutes until softened.

Step 2: Stir in the softened dried chilli, ground cumin, canned plum tomatoes, and chicken stock. Transfer the mixture to a food processor in batches or use a hand blender to purée until smooth.

Step 3: Return the puréed soup to the saucepan and bring it to a boil. Add the sliced chicken breasts, reduce the heat, then simmer gently for 10 minutes until the chicken is cooked through.

Step 4: Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls.

Step 5: Serve with tortilla chips or homemade tortilla strips, chopped avocado, lime wedges, red onion, and coriander placed in the center of the table for everyone to add as they like.

Tips & Variations

Make your own tortilla strips by cutting 6 corn tortilla wraps into thin slices, lightly brushing with olive oil, seasoning, and baking in a 200°C (fan 180°C, gas 6) oven for 4-5 minutes until golden.

You can use about 250g shredded leftover cooked chicken or turkey instead of chicken breasts. Simply add it to the simmering soup until heated through.

FAQs

Can I use a different type of dried chili?

Yes, you can substitute ancho with another large dried chili such as guajillo or pasilla. Just remember to deseed and soak it before using to soften it.

What can I serve with this soup?

This soup is delicious with crunchy tortilla chips or homemade tortilla strips, plus fresh toppings like avocado, red onion, lime wedges, and coriander to add texture and brightness.