The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Tortilla soup with chicken


Make a stock and add toasted tortillas - what could be simpler? Toasted tortillas have a lovely nutty flavour and soak up the broth. We've charred the onion for extra flavour and added a hint of cinnamon by pouring hot water over half a quill to extract a faint spice note. In summer you could also add some diced tomatoes. This style of tortilla soup, with the addition of citrus, is traditionally served in Mexico's Yucatán Peninsula. Add orange and lime together to suit your taste here.

You'll need

8 white corn tortillas 2 tbsp olive oil, plus 2 tsp extra 1 onion, halved 1.5 litres (6 cups) chicken stock 4 skinless chicken thigh fillets, halved ½ cinnamon quill, soaked in 250ml (½ cup) boiling water Pinch of cumin seeds 2-3 coriander stalks Coarsely chopped coriander, chilli, and lime and orange wedges, to serve

Method

  • 01
  • Preheat oven to 200C. Halve tortillas and cut into thin strips, then scatter on an oven tray, drizzle with oil, toss to coat and place in oven, tossing occasionally, until crisp and golden. (10-15 minutes).
  • 02
  • Heat a large saucepan over high heat, add onion cut-side down (for extra smoky flavour you can do this on a barbecue or with a blowtorch), and cook without turning until charred (2-4 minutes). Add stock, chicken, cinnamon water, cumin seeds, coriander stalks and oregano to pan, bring to the boil, then reduce heat to medium and simmer until chicken is just cooked (5-6 minutes). Set soup aside for 4-5 minutes to finish cooking chicken, then remove chicken, shred meat and place in serving bowls.
  • 03
  • Ladle broth over chicken, top with toasted tortilla strips, coriander and chilli to taste, and serve with lime and orange wedges.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Jul 2016

You might also like...

Summer soups

recipes

Chicken brodo with mushroom and mascarpone tortellini

Spicy soups from around the world

recipes

Hand-cut egg noodles in broth with beef shin and tendon

Warming broth recipes

recipes

Chicken, egg and lemon soup

Winter's 20 most popular recipes

recipes

Confit duck, onion and bean soup with persillade

Smoky recipes

recipes

Torn pasta soup (malfattini in brodo)

Warming broth recipes

recipes

Spinach and ricotta dumplings in chicken broth (gnocchi di ricotta e spinaci in brodo)

Smoky recipes

recipes

Chicory, chickpea and pancetta soup (zuppa di ceci, cicoria e pancetta)

Warming broth recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×