This is actually my husband’s recipe that he got from a newspaper 10 years ago. He suggested making it a number of times, but I kept distracting him as I thought it sounded a bit strange! In the original recipe it uses tortilla crisps…yuck! We adapted it and used wholemeal tortilla wraps instead. Oh my goodness! When I like to eat something, I decide that we should probably eat it every day. If you like the zinginess of limes, the saltiness of feta and the kick of fresh chillies, then this bad boy is right up your street.
I love Mexican food, but often when you go to a chain restaurant it’s the same thing covered in melted cheese. This is light and quite different from the heavy dishes you sometimes find.
This recipe includes chicken but we have eaten it without and it is just as good. It is also totally delicious with salmon and as I write this I’m now thinking avocado would be amazing in it too! You can adjust the flavours to suit, more lime, more chilli…it’s up to you!
When Dougie makes this, he fries the tortillas in quite a lot of oil. To be honest, I am not allowed to watch him as I make too many helpful healthy suggestions! For the purpose of this recipe, I have brushed (with my bare hands) the tortillas with a dot of oil and baked them. Much healthier! As tasty? Emmmmm…pass!
- 2 chicken breasts
- 4 garlic cloves
- 1 red onion
- 4 fresh tomatoes finely chopped
- 1.5 tbsp. olive oil (to be used for chicken, making the stock and brushing the tortillas)
- 1.2 litres of chicken stock
- 1 tsp cumin
- 2 tbsp. tomato puree
- 1 fresh red or green chilli
- ½ tsp. salt
- 2 wholemeal tortilla wraps
- 100g feta cheese
- Bunch of coriander
- 2 limes
2 salmon fillets or 1 avocado
How to Make
- Season the chicken breasts and cover in 1 tsp. of oil.
- Place the breasts in an oven proof dish and bake in the oven for 20 mins (check it’s cooked right through)
- Meanwhile, heat ½ tbsp. of oil in soup pan and cook the onion for 5 mins, then add the garlic and fresh tomatoes.
- Add the stock, cumin, tomato puree, salt, and chilli and simmer for a further 5 mins.
- Adjust the salt and chilli to your taste.
- Using scissors or a knife, cut the tortilla wrap into small triangular shapes
- Brush with a tsp of oil and bake the tortillas or fry in a hot frying pan. (You know the healthier option, so I shall leave that up to you!)
- Place some cooked chicken chopped in small pieces in each bowl.
- Divide the soup between the bowls.
- Scatter with baked tortillas, crumbled feta, coriander and a squeeze of lime.