Tortilla Soup

Name: Tortilla Soup
Cook time: 25 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 x 360g jar Ballymaloe 100 Recipe Sauce; 1 tbsp olive oil; 3 chicken fillets (cut into small pieces); 1 litre vegetable or chicken stock; 1 tbsp smoked paprika; 1 tsp chilli powder; juice of 1 lime; 1 bag of tortilla chips

Serves 4

Cook: 25 mins

Serves 4

1 x 360g jar Ballymaloe 100 Recipe Sauce

1 tbsp olive oil

3 chicken fillets cut into small pieces

1 litre vegetable or chicken stock

1 tbsp smoked paprika

1 tsp chilli powder

juice of 1 lime

1 bag of tortilla chips

Method

Step 1

Heat the oil in a large saucepan on a medium heat. Add the diced chicken and season generously with salt and pepper. Cook for about 5 minutes, until it’s lightly browned all over.

Step 2

Stir in the Ballymaloe 100 Recipe Sauce. Add a splash of water to the empty jar and swish it around to catch all the sauce still clinging to the sides, then add that to the pan too along with the stock, smoked paprika and chilli powder.

Step 3

Bring to a boil, then reduce the heat and simmer for 20 minutes, until the chicken is all cooked through. Stir in the lime juice, then taste and adjust the seasoning.

Chef's Tips

Divide the soup among four bowls, then crush a handful of tortilla chips on top of each bowl. Top with diced avocado, a handful of grated Cheddar and some chopped fresh coriander. Serve with extra lime wedges on the side for squeezing over and a bottle of hot sauce for anyone who wants to add extra kick.

Serving Suggestions & Notes

Bang in some beans: Swap out the chicken for a tin of black beans to make this soup vegetarian.