Soups are fall and winter favorites. Especially if they are easy and quick to make and are so kid friendly like this Mexican inspired soup with kidney beans, corn and chicken. The tortillas only take a few minutes to toast in a non-stick frying pan but if you are really strapped for time serve with tortilla chips instead.
Mexican chicken soup with toasted tortillas (serves 4)
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 bunch cilantro, stalks and leaves separated, stalks finely chopped, leaves coarsely torn
1 tsp smoked paprika
1 tsp cumin, ground
1 tsp coriander, ground
3 cups (750 g) tomato puree (passata)
3 cups (750 ml) chicken stock
4 chicken thighs fillets, chopped
sea salt and black pepper
1x 400g (15 oz) can red kidney beans, drained and rinsed
1x 400g (15 oz) can whole kernel corn, drained and rinsed
4 tbsp sour cream
4 whole wheat tortillas, toasted
Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for a few minutes until softened. Add the cilantro stalks, paprika, cumin and coriander and cook for another minute. Add the tomato puree, stock and chicken, bring to the boil and cook for 8 minutes or until chicken is cooked through. Add the beans and corn and allow to warm through. Season to taste with salt and pepper. Serve the soup, topped with sour cream and cilantro leaves and the tortillas on the side.
