Mexican roast chicken & tomato soup

Name: Mexican roast chicken & tomato soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 kgs ripe tomato, halved vertically; 2 onions, cut into wedges; 1 medium chicken, jointed into pieces; 2 Tbsps olive oil, plus extra for shallow frying; 3 garlic cloves, roughly chopped; 3 red chillies, deseeded and roughly chopped; 1 Tbsp coriander seed, crushed; 400 grams pinto or black bean, drained and rinsed; 1 zest and juice lime; 4 Tbsps chipotle paste; 3 corn tortillas, cut into triangles; 1 large handful coriander, chopped; 2 avocados, stoned, peeled and cut into bite-sized pieces; 200 milliliters soured cream (optional)

Mexican roast chicken & tomato soup is a Mexican recipe that serves 4. This main course has 1015 calories, 53g of protein, and 65g of fat per serving. This recipe covers 46% of your daily requirements of vitamins and minerals. A mixture of lime zest, chipotle paste, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It can be enjoyed any time, but it is especially good for Autumn. Mexican Tomato Soup, Mexican Tomato Soup, and Roast Tomato Soup with Mussels & Fennel are very similar to this recipe.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Put the tomatoes, cut-side up, in a large roasting tin with the onions and top with the chicken pieces. Season generously and drizzle over 1 tbsp of the olive oil. Roast for 45 mins until the chicken is crisp and tender, and the tomatoes start to caramelise.

Ingredients you will need

Chicken Pieces

Olive Oil

Tomato

Whole Chicken

Onion

When the chicken is ready, remove from the oven to a plate and cover with foil. Use a slotted spoon to transfer the tomato and onions to a food processor and blitz until smooth. Reserve the cooking juices from the roasting tin.

Ingredients you will need

Whole Chicken

Onion

Tomato

Equipment you will use

Food Processor

Slotted Spoon

Aluminum Foil

Oven

Heat the remaining oil in a medium saucepan and fry the garlic, chillies and coriander seeds for a few mins until just brown. Pull the meat from the chicken bones, tear into chunks and mix with the beans, lime zest and chipotle paste.

Ingredients you will need

Whole Coriander Seeds

Chipotle Paste

Chicken Bones

Lime Zest

Chili Pepper

Garlic

Beans

Meat

Cooking Oil

Equipment you will use

Sauce Pan

Add this chicken mix to the pan but reserve one-third of it.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Pour the soup into the pan and add enough of the cooking juices until you get a nice consistency.

Ingredients you will need

Soup

Equipment you will use

Frying Pan

Heat a few inches of oil in a small saucepan, then carefully shallow-fry the tortilla pieces in batches until crisp.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Sauce Pan

Drain on kitchen paper.

To serve, gently reheat the soup, season to taste and stir through the coriander. Top with the reserved chicken mix, avocados and lime juice.

Ingredients you will need

Lime Juice

Coriander

Avocado

Whole Chicken

Soup

Serve with the tortilla chips and soured cream, if you like.

Ingredients you will need

Tortilla Chips

Sour Cream

Equipment

Ingredients

Servings:

2kgs

ripe tomato, halved vertically 2

onions, cut into wedges 1medium

chicken, jointed into pieces 2Tbsps

olive oil, plus extra for shallow frying 3

garlic cloves, roughly chopped 3

red chillies, deseeded and roughly chopped 1Tbsp

coriander seed, crushed 400grams

pinto or black bean, drained and rinsed 1

zest and juice lime 4Tbsps

chipotle paste 3

corn tortillas, cut into triangles 1large handful

coriander, chopped 2

avocados, stoned, peeled and cut into bite-sized pieces 200milliliters

soured cream (optional)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.