1 ancho or other large dried chilli, deseeded and softened in boiling water for about 10 mins
½ tsp ground cumin
400g can plum tomatoes
1½ l chicken stock
2 chicken breasts, sliced
juice 2 limes
tortilla chips or homemade tortilla strips (see below), chopped avocado, lime wedges, red onion and coriander, to serve
Make your own tortilla strips
Heat oven to 200C/fan 180C/gas 6. Cut 6 corn
tortilla wraps into thin slices. Place on a baking
tray and spray or brush lightly with a little olive oil.
Season, then bake for 4-5 mins until golden.
You can use shredded leftover cooked
chicken or turkey in place of the chicken
breasts. Use about 250g and simply simmer in
the soup until piping hot.
Heat the oil in a large saucepan. Add the
onion and garlic, soften for 5 mins, then stir
in the dried chilli, cumin, tomatoes and chicken
stock. Blitz in a food processor in batches, or
use a hand blender to purée until smooth.
Return to the pan, then bring to the boil.
Add the chicken, reduce the heat, then simmer
for 10 mins until cooked through. Stir in the
lime juice and some seasoning, then ladle
into bowls. Put the toppings in the middle
of the table for everyone to help themselves.