a hearty mexican style soup that is absolutely to die for, many many variations of this soup are made daily.
Roast garlic, onions, & tomatoes in oven for 30 mins. Puree in blender, adding a little chicken stock. Heat butter in saucepan and gently cook corn & carrots. Add puree and heat, stirring. Boil for two minutes, then lower heat and simmer until it thickens, about five minutes.
Roast cumin seeds, chilli powder and oregano in a dry pan over heat until smoky but not burnt. Grind in coffee grinder or mortar and petzel. Add herbs/spices to the soup pot, remaining chicken stock and simmer for 15 mins over medium heat. Cut tortillas into thin strips. Heat 1cm oil in a small skillet. When hot, add tortilla pieces a few at a time and fry, drain well.
Divide soup among warm bowls and top with cooked chicken, feta cheese, diced avocado, and corn tortilla strips and lime juice.
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