Tomato, Tortilla and Chicken Soup
- 2 chicken breasts
- 6 medium tomatoes, cut into quarters
- 1/2 red onion, cut into chunks
- 1 carrot, finely chopped
- 1 garlic clove
- 2 tbsp olive oil
- 1/2 tsp chili powder
- 350ml chicken stock (made with low sodium stock cube)
- 60g sweet corn
- 1 wholemeal tortilla, cut into thin strips
- 50g goat's cheese, optional
- Coriander (for garnish) optional
- Preheat the oven to 200c.
Cook the 2 chicken breasts for 20-25 minutes until cooked through. Take out of the oven and cut into slices.
Meanwhile, mix the tomatoes, onion and garlic in 1 tbsp of olive oil and add to a pan over a low heat. Cook for just under 10 minutes until the tomatoes and onion are soft. Keep stirring to stop the tomatoes and onions sticking. Remove from the heat and blend to your liking (completely smooth or leave as a chunky mixture - your choice).
Meanwhile, heat your grill to medium and add the strips of tortilia to toast. Keep your eye on them so they don't burn. You are looking for them to be slightly crunchy.
Heat 1 tbsp olive oil in the pan and add the carrot and chili powder for 5 mins, stirring often.
Add to the carrots the tomato mixture, sweet corn, shredded chicken and chicken stock and heat through until the soup is hot.
Serve in a bowl with the tortilla strips on top and sprinkle over the coriander.