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.
- 8 white corn tortillas
- 2 tbsp olive oil, plus 2 tsp extra
- 1 onion, halved
- 1.5 litres chicken stock (6 cups)
- 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
- 1Preheat 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).
- 2Heat 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.
- 3Ladle broth over chicken, top with toasted tortilla strips, coriander and chilli to taste, and serve with lime and orange wedges.