Modern Tortilla Soup with Chipotle, Chicken and Avocado

Soup

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tsp Ground cumin
• 2 tbsp Chipotle sauce
• 800 g Canned chopped tomatoes
• 900 ml Chicken stock
• 600 g Chicken thighs, boneless, skinless
• 480 g Canned black beans, drained weight

To serve

• 6 pieces Corn tortillas
• 1 large Avocado, ripe but firm
• 2 pieces Lime
• 15 g Fresh coriander

1. Heat the olive oil in a large pot over a medium heat. Add the onion and cook for 6 to 8 minutes until softened and lightly golden. Stir in the garlic and cook for 1 minute until fragrant.
2. Stir in the ground cumin and chipotle sauce and cook for 30 seconds. Add the tomatoes and chicken stock, then bring to a gentle simmer. Simmer for 10 minutes to meld the flavours.
3. Add the chicken thighs and keep the soup at a gentle simmer for 12 to 15 minutes, until the chicken is cooked through. Lift the chicken out to a board, then shred it into bite-sized pieces. Return the chicken to the pot.
4. Stir in the black beans and simmer for 5 minutes until hot. Taste and add a little more chipotle sauce if you want extra heat. Keep the soup on a low heat while you prepare the toppings.
5. Cut the corn tortillas into thin strips. In a frying pan over a medium-high heat, toast the strips in a dry pan for 3 to 5 minutes, tossing often, until crisp and lightly browned. Cut the avocado into cubes, cut the limes into wedges, and roughly chop the coriander.
6. Ladle the soup into bowls. Top with avocado and coriander, and serve with lime wedges for squeezing over. Add the tortilla strips just before eating so they stay crunchy.

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