Spatula, Spoon and Saturday

Eating and Cooking all the things in Melbourne

Chicken and Tortilla Soup

This is part 1 out of 3 from this week’s $20 Feast.

(Chicken and Tortilla Soup, topped with avocado, lime and coriander)

The main reason I wanted to do this soup is because it’s fabulous using leftover roast chicken and that’s what I had plenty of. We were at the supermarket late the other night and came across a nice looking barbecued chicken so we thought why not. They make really good sandwiches and other things.* If you don’t have leftover roast chicken, just use some fresh chicken breast instead. Poach it in the stock first and then slice and add to the soup.

So what you’ll need (this makes four servings of soup):

  1. 1 litre of chicken stock
  2. 1 tbsp of butter
  3. 1 stalk of celery, chopped (leaves reserved for stock)
  4. 1 small carrot, diced (peel reserved for stock)
  5. 1/2 onion, diced
  6. 1 garlic, chopped
  7. 1 fresh coriander  (4-5 stalks), leaves reserved, stalked chopped
  8. 1.5 cups of leftover roast or barbecued chicken, no skin
  9. 1 tsp ground cumin
  10. 1 tsp ground coriander
  11. 1/2 tsp chilli powder
  12. 1 bay leaf, fresh or dried
  13. 1/3 canned diced tomato
  14. 1 tbsp tomato paste
  15. 2 corn tortilla
  16. wedges of lime, to serve
  17. 1/2 avocado, cubed to serve

Making chicken stock

(freshly made chicken stock)

So first things first, the stock. I find that supermarket barbecue chicken bits (skin, wings, frame, bones) make fantastically rich chicken stock. And fast too! I placed a litre of filtered water, handful of chicken bits (that we didn’t really want to eat, no stuffing though!), some carrot peels, some young yellow celery leaves (don’t add the dark green stalks) and tough stalks. You can add a bit of stock powder if you like, I tend to do that instead of salt. Bring the stock to boil and simmer for 20 minutes. Skim off any fat.

Putting the soup together

Heat some butter in a saucepan and sautee onion, celery, coriander stalks and carrot on medium heat until soft. Add bay leaf, garlic and chicken. Turn the heat up and stir for a minute or so until heated through. Add ground cumin, ground coriander, chilli powder, canned tomato and tomato paste. Add 3/4 of the  stock and bring to boil. Simmer for 20 minutes. Taste and season accordingly. If desired, add more stock.

Garnishing the soup

Take the two corn tortill and either cut them into strips and deep them or spray some cooking oil and microwave on high for about 1 minute. Once cooled, the tortilla will be come crispy.

Cut avocado into cubes.

To serve, ladel the soup into a soup bowl. Top with avocado and the crispy tortilla (crack them if they are still whole) Garnish with some coriander leaves and serve with a wedge of lime squeeze over the soup. ¡Buen apetito!

* That chicken ended up being numerous sandwiches, this soup, chicken a la king, and barbecued chicken and veggie stir-fry. Talk about stretching one chookie!