Zesty Lime, Smoked Chicken and Tortilla Soup
Photography by Josh Griggs.
A super-easy, light and delicious soup that relies on using a top-quality chicken stock. Load it up with all your favourite toppings.
Serves: 4
INGREDIENTS
2 teaspoons olive oil
1 onion, thinly sliced
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 tablespoons pickle juice from jalapeño peppers
6 cups good-quality chicken stock
lime juice, to taste
sea salt
To serve
1 double, smoked chicken breast, shredded
4 radishes, thinly sliced
100 grams feta, crumbled
1 avocado, sliced
1 red and green chilli, thinly sliced
½ cup sliced pickled jalapeño peppers
taco chips
small bunch coriander
METHOD
Heat the oil in a large saucepan and add the onion, garlic and ginger with a good pinch of salt. Cover and cook over a low heat until soft. Add the pickle juice and stock and bring to the boil. Turn off the heat and add lime juice and salt to taste. You want it well seasoned with a lovely tart/spicy edge.
To serve: Divide among bowls; add toppings to taste.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.