If you’re looking for a healthy and hearty soup recipe, try this easy Adobo chicken and tortilla soup.
With fresh avocado, soft fetta and Adobo chicken and crispy tortilla pieces, this flavoursome soup is substantial enough to eat as a main course. Plus, it’s diabetic-friendly!
Looking for more soup recipes? Choose one – or a few – from this collection.
Find the recipe and more in our ‘Beginners Guide to Diabetes’ cookbook, on sale now $34.99. Available where all good books are sold and awwcookbooks.com.au.
Ingredients
Method
1.Preheat oven to 180C/160C fan. Line a large oven tray with baking paper.
2.Heat 1 tablespoon of the oil in a saucepan over medium heat; cook onion, garlic and coriander roots and stems for 2 minutes or until starting to soften. Tear 1 tortilla into pieces; add to pan, cook, stirring, for 1 minute or until tortilla starts to soften. Add chipotle, canned tomatoes, stock and 2 cups (500ml) water. Bring to a simmer; cook for 5 minutes. Turn off the heat.
3.Using a stick blender, blend soup until smooth. Return soup to medium-low heat. Add chicken breast; cook for 25 minutes until just cooked through. Remove chicken from soup; set aside for 5 minutes.
4.Meanwhile, brush remaining tortillas with remaining oil; place on lined tray in a single layer. Bake for 8 minutes or until golden and crisp. Break into large pieces.
5.Shred chicken with two forks; return to the soup over love hear, stirring, until warmed through.
6.Ladle soup into bowls; top with avocado, fetta and reserved coriander leaves. Serve with crisp tortillas and lime wedges.
The soup can be frozen after blending and before the chicken is added in step 3 for up to 3 months.
Note
