It's that time of year again when you need comfort food. Soups, Stews, Casseroles, Roast Diners, you know what I mean anyway.
Sometimes, it's almost impossible to purchase certain items here in Spain. However on a recent trip to our local supermarket I spotted a tin of chipotle chiles in adobo sauce and knew I had to have it as a recipe would call for it one day.
Today I give you not only a comforting soup, but cold killing, head clearing soup, which makes you feel totally happy and satisfied. Even if you don't have a cold or flu!
A little research provided so many different methods and ingredients that after gaining some knowledge I decided to come up with my own version.
I've made this a few times now and it's always a hit. In fact the first time I made this I decided to serve it for dinner. I new Barry would not be impressed to be served soup for his dinner so I told him I was making a stew. So there you have it, 2 for the price of one. Make it a little thicker for stew and add more stock for a soup. Best of both worlds don't you think?
Mexican Chicken Tortilla Soup (serves 4)
1 large chicken breast (skin removed)
2 tbsp olive oil
1 large red onion (finely diced)
1 large green chilli (deseeded and finely chopped)
2 cloves garlic (minced)
1 small green pepper (diced 1cm square)
1 small red pepper(diced 1cm square)
2 tsp chilli powder
1 chipotle chilli from tin (finely sliced) +1 tsp of the sauce
2 tsp cumon powder
1 can black beans
1 can chopped tomatoes
2 pts chicken stock
salt and ground black pepper to taste
2 flour tortillas
grated cheddar cheese
In a small pan, bring plenty of water to a boil. Once boiling add the whole chicken breast, turn out the heat, cover and leave for 20 minutes. Remove and set aside to cool.
In a large pan, heat olive oil. Add onion and stir to coat in oil. Add a pinch of salt to stop onions burning. Cook 15-20 minutes until nicely softened. Add peppers, garlic and green chilli. Stir fry 2 1 minute and add the chilli powder, chipotle and the tsp of sauce. Mix well and cook 1-2 minutes.
Add tin of tomatoes, mix well and cook out the tomatoes for 5 minutes.
Add stock and black beans, bring to a boil. Cover and simmer for 10 minutes.
In the meantime, shred the cooked chicken breast with 2 forks then add to the soup and stir in, cover and continue simmering for a further 10 minutes.
Heat 2 flour tortillas to become pliable or crispy (whichever you prefer), then cut into strips and grate some cheddar cheese.
Divide soup between 4 generous size bowls, top with strips of tortilla, grated cheese and a sprinkling of coriander (I could not get any, but it would have been far better with).
Get ready to feel warm, cosy and satisfied, enjoy.