Mexican Chicken Tortilla Soup

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

For garnish:-
2 flour tortillas
grated cheddar cheese
fresh coriander

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.