Ingredients
6 cloves garlic
sliced
1 onion
finely sliced
2 tbsp extra-virgin olive oil
2 chicken breasts
approx 500g, finely sliced
1 cup rissoni pasta
or very small pasta
10 cups chicken stock
2 litres
1 cup lime or lemon juice
1 long red chilli
de-seeded and finely chopped
⅓ cup coriander leaves
chopped roughly
1 avocado
sliced lengthwise
6 small yellow squash
1 fresh sweet corn
cut into 3 cm rounds
1 zucchini
grated or cut into matchsticks
1 package corn tortillas
salt and pepper
to taste
Equipment
- 1 large, heavy-based saucepan
- 1 heavy-based frying pan
- 1 clean tea towel
Instructions
- Bring a large, heavy-based saucepan to medium heat, and then add oil.
- Sauté onions, garlic, and chilli for one minute until they soften. Add chicken slices and brown all over, but don’t cook all the way through.
- Add stock, pasta, corn, lime juice, squash, salt and pepper to taste, and then bring to a gentle simmer (not boil) for ten minutes until pasta is almost cooked.
- Meanwhile, heat a heavy-based frying pan to medium heat and prepare bowls for soup by adding a few slices of avocado to each one.
- Place tortillas on the frying pan and allow to warm through, tucking each one into a folded clean tea towel to keep warm.
- Once pasta is nearly tender stir coriander and zucchini through and remove from heat.
- Ladle soup over the avocado and serve with warm tortillas.
Notes
Tip
You can buy your favourite brand of tortillas from large supermarkets.
Tip
You can put a little avocado and salt inside a warm corn tortilla, roll it up and dip it in your soup.
Tip
6 cloves of garlic may sound like a lot but it really becomes subtle in the cooking. I think it’s a great recipe for colds.
Tip
You can leave the chili out for children who are sensitive to spicy flavours.
