Ingredients:

  • 1 Tbsp Vegetable or Rapeseed Oil
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, smashed
  • 2 Dried Ancho Chiles, wiped clean, stemmed, and seeded
  • 1 Dried Guajillo Chile, wiped clean, stemmed, and seeded (optional)
  • 2 Chipotle Chiles in Adobo Sauce, plus 1 tsp of the sauce
  • 1 (400 g) can Crushed Tomatoes
  • 5 Litres (6 cups) Quality Chicken Stock (low sodium)
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Cumin
  • 1/2 tsp Salt (or to taste)
  • 1/4 cup Fresh Lime Juice
  • 4 cups Shredded Rotisserie Chicken (skin discarded)
  • 1 (425 g) can Black Beans, rinsed and drained (optional)
  • 1 cup Frozen Sweetcorn
  • 6 Corn Tortillas, thinly sliced into strips
  • 3 Tbsp Oil for frying
  • Pinch Sea Salt
  • 1 large Avocado, diced (for garnish)
  • 1/2 cup Crumbled Cotija cheese or Feta (for garnish)
  • 1/2 cup Fresh Coriander (Cilantro), roughly chopped (for garnish)
  • 1/2 cup Mexican Crema or Crème Fraîche (for garnish)
  • Lime wedges for serving

Instructions:

  1. Toast the dried Ancho and Guajillo chiles in a dry pan over medium heat for 30–60 seconds per side until fragrant; do not burn. Transfer to a heatproof bowl and cover completely with boiling water. Cover and soak for 15 minutes until softened. Reserve the soaking liquid.
  2. Heat 1 Tbsp of oil in the large pot over medium heat. Sauté the chopped onion for 5–7 minutes until softened. Add the smashed garlic, cumin, and oregano; cook for 1 minute until fragrant.
  3. Stir in the crushed tomatoes and the chipotle chiles (and adobo sauce). Cook for 5 minutes, allowing the tomato to deepen in colour.
  4. Drain the soaked chiles. Transfer the tomato/onion mixture and the softened chiles to a blender. Add 1 cup (240 ml) of the reserved chile soaking liquid (or fresh stock). Blend until completely smooth.
  5. Pour the purée back into the large pot through a fine-mesh sieve, pressing the solids vigorously to extract all the liquid. Discard the remaining pulp.
  6. Pour the remaining chicken stock into the pot with the purée. Bring the mixture to a gentle boil, then reduce heat immediately to a low simmer.
  7. Stir in the shredded rotisserie chicken, black beans (if using), and sweetcorn. Simmer gently for 15 minutes, allowing the flavours to meld.
  8. Stir in the lime juice and salt. Taste and adjust seasoning, adding more salt or lime juice for brightness if needed.
  9. Prepare the crispy tortillas: In a small frying pan, heat the 3 Tbsp of oil over medium-high heat. Fry the tortilla strips in small batches until golden brown and crispy (about 1–2 minutes). Drain on kitchen paper and sprinkle immediately with sea salt.
  10. Ladle the hot soup into bowls. Top generously with crispy tortilla strips, diced avocado, crumbled Cotija cheese, a drizzle of Mexican crema, and fresh coriander. Serve immediately with extra lime wedges.