Preparation
- For the strips, heat the oil in a small frying pan over medium-high heat and fry the tortilla strips in small batches for about 1 minute per side until crisp. Drain on kitchen paper and salt lightly while still warm.
- Warm the olive oil in a large pot over medium heat and cook the onion, garlic and jalapeño for 3 to 4 minutes, until the onion is soft.
- Stir in the stock, black beans, both kinds of tomatoes with their juice, sweetcorn, lime juice, coriander, cumin, chilli powder and oregano.
- Lay the whole chicken breasts in the pot, bring everything to the boil, then reduce the heat and simmer the soup, uncovered, for about 20 minutes, until the meat is cooked.
- Take out the meat, shred it with two forks and return it to the soup. Simmer for another 3 minutes and season with salt and pepper.
- Ladle into bowls and serve with tortilla strips, avocado slices and lime wedges.
Drink with it
Pale lager · excellent match
Mexican lager with a lime wedge, ice-cold
Cold and carbonation refresh against the spicy tomato broth, and the light malt sweetness goes with the corn.
Pils or Helles: What's the Difference?White wine · excellent match
Sauvignon Blanc
Green notes and taut acidity pick up the lime and coriander and keep the tomato fresh.
Which wine pairs with food? A simple approach to choosingRed wine · good match
Light Garnacha or Gamay, lightly chilled
Lively acidity and low tannin go with the tomato without amplifying the jalapeño.
Tequila blanco · good match
Tequila Blanco as a Paloma highball with grapefruit soda
The herbal, peppery agave notes mirror the lime and coriander; ice and carbonation catch the chilli.
Tequila Blanco, Reposado, and Añejo: what aging changes