Chicken Tortilla Soup
- Author
- Byron Bay Chili Co
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Servings
- 6 serves
- Category
- Light Meals, Main Meals
Ingredients
- 2 tablespoons butter
- 1 large onion, chopped
- 2 tablespoons flour
- 4 cups chicken broth
- 150ml Byron Bay Chilli Co Green Jalapeno Chilli Sauce
- 1 1/2 cups frozen corn kernels
- 2 chicken breast fillets, poached and cubed
- 1 cup whole milk
- 2 green onions, sliced
- Salt and pepper
- 100g Byron Bay Chilli Co Natural Corn Chips
- 1 cup shredded tasty cheese
- 1 large ripe avocado, cubed
- 1 cup sour cream
- 1/4 cup chopped coriander
- Chopped fresh chillies (optional)
Directions
- Melt butter in a large pot over medium heat
- Add onion and cook until softened, about 5 minutes
- Sprinkle with flour, stir and cook for 1 minute
- Add chicken broth, chilli sauce, corn and chicken
- Let simmer for 10 minutes
- Stir in milk, green onions and season to taste with salt and pepper
- Cook over low heat for 5 minutes
- Briefly heat corn chips in a hot oven
- Serve soup in bowls topped with roughly-broken corn chips, cheese, avocado, dollops of sour cream and coriander
- Sprinkle with fresh chillies for additional heat