A spicy soup for cold nights, with crunch from crisp tortillas.
Ingredients
Method
1.Preheat oven to 200°C. Toss tortillas in 1 tbsp oil and season to taste. Bake, tossing occasionally, until golden (4-6 minutes).
2.Meanwhile, heat remaining oil in a saucepan over medium-high heat. Add onion and stir occasionally until soft and starting to caramelise (8-10 minutes). Add garlic and stir for 1 minute, then add spices and stir until fragrant (1 minute).
3.Add stock and tomatoes and bring to the boil. Add oregano and chicken, reduce heat to medium and simmer until chicken is cooked through (12-15 minutes). Transfer chicken to a plate, then when cool enough to handle, coarsely shred chicken with two forks. Divide among bowls.
4.Season soup generously with salt and a squeeze of lime, then ladle soup over chicken. Top with tortilla strips and a spoonful of sour cream and scatter with coriander to serve.
