Taco soup with chicken
with homemade tortilla ribbons
Today, enjoy this classic comfort food - chicken soup! Warm broth and tender chicken make for a delicious, heart-warming and satisfying dish.
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
1 stuk(s)
Witte tortilla
(Bevat: Tarwe Kan bevatten: Mosterd, Soja)
100 gram
Kipgehakt met Mexicaanse kruiden
½ stuk(s)
Knoflookteen
½ stuk(s)
Paprika
1 stuk(s)
Pruimtomaat
70 gram
Mais in blik
½
Tomatenpuree
50 gram
Roomkaas
(Bevat: Melk (inclusief lactose))
15 gram
Geraspte cheddar
(Bevat: Melk (inclusief lactose))
1.5 tl
Paprikapoeder
½ zakje(s)
Mexicaanse kruiden
Zelf toevoegen
1 el
Zonnebloemolie
250 ml
Zoutarme kippenbouillon
naar smaak
Peper en zout
Benodigdheden
Instructies
- Preheat the oven to 200°C.
- Prepare the stock.
- Take the cream cheese out of the fridge and allow it to reach room temperature (see Tip).
- Dice the bell pepper.
Health Tip: if you're watching your salt intake, use just half of the cream cheese and keep the rest to use another time.
- Heat a drizzle of sunflower oil in a pot over medium-high heat. Fry the mince with the bell pepper for 4 - 5 minutes.
- Crush or mince the garlic.
- Add the tomato paste, the garlic, the Mexican-style spices* and half of the paprika.
- Fry for 2 - 3 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Dice the tomato and drain the corn, then add both to the pot.
- Pour in the stock and allow to simmer for 4 - 6 minutes. Season to taste with salt and pepper.
- Cut the tortillas into ribbons and transfer to a parchment-lined baking sheet.
- Drizzle with sunflower oil and scatter over the rest of the paprika, then bake in the oven for 2 - 3 minutes.
- Serve the soup on deep plates.
- Top with a dollop of cream cheese and garnish with the cheddar.
- Serve the crispy tortilla ribbons alongside.
