Tex Mex Chicken Soup

Categories autumn

Shredded chicken and fresh red pepper, topped with a warming Tex Mex inspired broth and served with crispy, cheesy tortilla crisps. This delicious soup makes the most of the fresh ingredients available to us as we move into Autumn as well as satisfying our need for something uber comforting as the weather starts to cool.

Recipe Method

  • Season the chicken with 1 tsp each of cumin, cayenne, paprika, oregano, ½ tsp cinnamon, salt & pepper, a splash of oil and a splash of vinegar.
  • Slice the onion, halve and deseed the chilli, gently crush the garlic and quarter the tomatoes.
  • Add a knob of butter and a splash of oil to a large pot and bring to a medium/high heat. When the butter starts to bubble, add the chicken and sear for 2 minutes each side. Remove the chicken and set aside.
  • Reduce the heat to medium and add the onion, chilli and garlic.
  • Cook for 10 minutes, stirring occasionally and then add the tomatoes.
  • Season well with salt, pepper and ¼ tsp of the same spices. Cook for 5 minutes to allow the tomatoes to break down slightly.
  • Remove the skin from the chicken thighs, set aside and then add the thighs back to the pot.
  • Increase the heat slightly and then add the stock.
  • Bring the soup to a simmer, cover, reduce the heat and cook for 1 hour.
  • While the soup is cooking, prepare the extras.
  • Preheat the oven to 180˚C.
  • Add the chicken skin to a baking tray and bake until crisp (20-30 minutes). Rest on kitchen paper. Finely slice when cool.
  • Slice each tortilla into 8 triangles. Add them to a large baking paper lined baking tray. Drizzle with oil and paprika, mix well and then lay them all flat. Top each one with grated cheddar and then bake until crisp and melted (10-15 minutes).
  • Finely dice the pepper and finely chop some coriander.
  • After 1 hour, remove the thighs from the soup and set aside for 5 minutes.
  • Blend the soup, season to taste and then keep warm on the hob. Add a splash more water if necessary.
  • Shred the chicken thighs with 2 forks.
  • Add some shredded chicken and some red pepper to the bottom of a bowl. Ladel over the soup and then top with fresh coriander and the crispy chicken skin.
  • Serve with the tortilla chips.