October 17, 2012

Charred Corn+Chicken+Tortilla Soup


I've been eating (drinking!?) a lot of soup recently. When the cold Autumn weather sets in, a warming bowl of soup is so comforting. On a cold blustery night, I love coming home from college and sitting at the kitchen table with my hands wrapped around a warm bowl or cup of steaming soup. I wish I made soup more. It is soooo easy to make and super cheap. Sounds like the perfect food!
 
This tortilla soup is a spiced broth packed with chunks of yummyness- soft shredded chicken, crisp charred corn, squidgy black beans and crispy homemade tortilla chips. It really is possibly the nicest soup I've ever had. I also love the colours in this soup. As well as tasting amazing it looks beautiful-we do eat with our eyes!


You see, I love Mexican food, but sometimes I find it too heavy. Enter this soup. It has all the Mexican flavours-spice, sour, earthiness. Everything associated with Mexican food -avocado, chilli, cumin, red onion, cheese, black beans, tortillas, limes- is either in or on this soup. It really works wonders on the body. Feeling achy-make this soup. Feeling tired-make this soup. Feeling hungover-make this soup. Feeling bloated-make this soup. Feeling perfectly fine-make this soup. So....I think the message I'm trying to get across is pretty clear!! MAKE THIS SOUP!
 
The homemade tortilla chips that sit on top are beautiful angular croutons-very aesthetically pleasing and delish! They are fancy croutons!! 
 
Feeling chilling? Get this soup into ya!
 
Enjoy,
 
Holly x

Remove the corn from the husk and place directly on a gas flame until it chars all over. If you don't have a gas burner, put the corn under the grill-works a charm!


Roughly dice the onion, chilli and celery. This is the base to our yummy soup. It gets sautéed in a little butter and oil until the onions are soft and translucent.


Then, add the chilli flakes, cumin, stock, tomatoes and coriander stalks and simmer for 10 minutes.
 
After 10 minutes add the chicken and poach for 15-20 minutes. 


Remove the chicken and shred it into big chunks. Add it back to the soup with the charred corn, black beans, Tabasco, Worcester sauce and lime juice. 
 
Simmer for 5 minutes.


To make the the tortillas: take some wheat/corn tortillas and cut into small wedges.


Heat approx 400ml/2 inches of sunflower or vegetable oil in a pan and fry the tortillas, turning once, until  golden and crispy.


Remove from the hot oil, place in kitchen paper and sprinkle generously with salt. 

Recipe, Serves 6
 
1 Large Onion
4 Celery Sticks
1-2 Red Chillies (depending on how hot they are)
1/2 Teaspoon Dried Chilli Flakes
3/4 Teaspoon Ground Cumin
1.5 Litre Chicken Stock
1x400g Tin Chopped Tomatoes + 1 Tin Water
5 Chicken Breast
1x400g Tin Black Beans
2 Ears Fresh Corn or 400g Tin Corn
4 Tablespoons Worcester Sauce
2-6 Dashes Tabasco
1 Bunch Coriander, stalks only
25g Butter
Olive Oil

Remove the corn from the green husk and char the kernels by placing them directly on a naked flame or under the grill.
Using a sharp knife, remove the corn from the cob.
Medium dice the onion, celery and chilli. 
Heat the oil and butter  over a medium heat until the butter is foamy.
Add the onion, celery and red chilli and cook for 5-10 minutes until the onions are soft and translucent. 
Add the chilli flakes and ground cumin, cook for 2 minutes.
Pour in the stock and tinned tomatoes, bring just to the boil.
Add in the chicken fillets and coriander stalks, reduce heat and simmer until the chicken is cooked, 15-20 minutes.
Remove the chicken and shred.
Reboil the liquid for 1 minute.
Add in the shredded chicken, charred corn, black beans, 2 dashes of Tabasco and Worcester sauce.
Simmer the soup for 5-10 minutes.
Taste for seasoning and spice- add more Tabasco if needed.
Squeeze in the juice of 1 lime and serve the soup piled high with homemade tortilla chips and other fun toppings.

Homemade Tortilla Chips
 
4 Tortilla Wraps
Approx 400ml Vegetable Oil

Cut the wraps into wedges. You should get 16 wedges from each wrap.
Heat the vegetable oil until it is shimmering.
Carefully drop in once tortilla wedge, if the oil sizzles the temperature is correct.
Cook the tortillas in batches-don't over crowd the pan-until golden and crispy.
Remove from the hot oil onto kitchen paper and sprinkle generously with salt.
A cornucopia of toppings!
 
Coriander leaves, sour cream, guacamole, cherry tomatoes, red onion, feta cheese. 

No comments:

Post a Comment