Zesty Lime, Smoked Chicken and Tortilla Soup
Photography by Josh Griggs.
A super-easy, light and delicious soup that relies on using a top-quality chicken stock. Load it up with all your favourite toppings.
Serves: 4
INGREDIENTS
2 teaspoons olive oil
1 onion, thinly sliced
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 tablespoons pickle juice from jalapeño peppers
6 cups good-quality chicken stock
lime juice, to taste
sea salt
To serve
1 double, smoked chicken breast, shredded
4 radishes, thinly sliced
100 grams feta, crumbled
1 avocado, sliced
1 red and green chilli, thinly sliced
½ cup sliced pickled jalapeño peppers
taco chips
small bunch coriander
METHOD
Heat the oil in a large saucepan and add the onion, garlic and ginger with a good pinch of salt. Cover and cook over a low heat until soft. Add the pickle juice and stock and bring to the boil. Turn off the heat and add lime juice and salt to taste. You want it well seasoned with a lovely tart/spicy edge.
To serve: Divide among bowls; add toppings to taste.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!