Kale & Chicken Tortilla Soup (minus the tortillas)
There are many versions of a tortilla soup and this is my own take on it. I wanted to create a recipe that’s really quick and easy to make, perfect for a mid week dinner or lunch, and this one should only take you 20 minutes. Feel free to use fresh, raw chicken instead of pre-cooked chicken meat. Simply pan fry it for 6-8 minutes before dicing and adding to the soup. And beware, this soup is a little spicy but you can modify the heat by adding less jalapeños.
- 1 brown onion, diced
- 1 teaspoon coconut oil
- ½ large red pepper, diced
- ¼ cup pickled Jalapeños, finely diced (the ones you get in a jar in a Mexican section of the store)
- 2 cloves garlic, finely diced
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander seed
- 1 teaspoon ground cumin
- Knob of butter or ghee
- 1½ cups cooked, diced chicken (breast or thigh meat is good, I picked up some roasted chicken from the supermarket)
- 2 cups torn kale leaves
- 400 grams diced tinned tomatoes
- 2½ cups good quality chicken stock
- Zest and juice of 1 lime (grate the zest first)
- ⅔ teaspoon sea salt
- 3 tablespoon pumpkin seeds
- 2 tablespoon diced spring onion
- 3 tablespoon fresh coriander leaves (a good handful)
- 1 avocado, sliced into strips (half per person)
- A little dusting of paprika if you’re feeling fancy
- Heat a medium saucepan with coconut oil and add the diced onion. Cook for a minute or two and add the red peppers. Stir and cook for another minute while chopping other ingredients.
- Add jalapeños, garlic, oregano, coriander seed and cumin powder and a knob of butter. Stir and cook for about 30 seconds to release the aromas.
- Now add chicken, kale, diced tomatoes, chicken stock, lime zest and juice and stir. Taste for salt. I added about ⅔ of a teaspoon of sea salt but you may need less depending on how much salt is in your chicken stock.
- Bring everything to boil and cook on high heat for 5 minutes. Turn off and let it sit for 2-3 minutes while you prepare the garnishes.
- Place pumpkin seeds in a small frying pan and cook on medium heat for about 2 minutes, stirring frequently. Keep your eyes on them so they don’t get burnt. We simply want to toast them for extra crunch and nuttiness.
- Serve soup in bowls, topped with fresh coriander, green onions, toasted pumpkin seeds and sliced avocado. And if you really feel like it, a couple of good quality corn chips won’t do much harm 😉
Serves:2 , Prep time:12 mins , Cook time:15 mins ,Total time:27 mins