LIME & CHICKEN TORTILLA SOUP
SERVES 4
FOR THE CHICKEN AND MARINADE
2 skinless chicken breasts, butterflied Finely grated zest and juice of 1 lime
1 tsp each of chipotle chilli powder, garlic powder and dried oregano
½ tsp smoked salt
1 tbsp olive oil
FOR THE SOUP
2 tbsp olive oil
1 red onion, finely diced
2 red peppers, finely diced
2 celery sticks, finely diced
500g very ripe tomatoes
1 head of garlic, broken into cloves
1 chipotle chilli, whole but deseeded
3 tbsp finely chopped coriander stems (save leaves for garnish) A large sprig of thyme
1 litre chicken stock
200g cooked black beans (optional)
FOR THE GARNISHES
1 avocado Juice of 1 lime
2-3 tbsp olive oil
2-3 corn tortillas, cut into triangles
100ml soured cream A few coriander leaves Grated hard cheese, such as Manchego, Gruyère or Cheddar
■ Put the chicken breasts in a bowl. Mix together the marinade
