Chicken Harira Tortilla Soup

Method

1. Cut the tortillas in half, then into 5 mm strips. Pour the oil into a 18 cm frying pan to a depth of about 1.5 cm and heat on medium-high heat to 180 °C: a test strip should sizzle and bubble at once. Fry the strips in batches that fit in a single layer for 1 min 30 sec, stirring, until golden and crisp, then lift out with a slotted spoon onto paper towel and sprinkle with a little of the salt. Keep the pan handle turned inward, never let water near the hot oil, and turn off the heat as soon as you finish.

   Add in this stepCorn tortillas 2Vegetable oil, for frying 150 mlSalt ⅛ tsp

   medium-high heat

2. Heat the olive oil in a 3 L pot on medium heat and cook the onion and garlic for 5 min, stirring, until soft and translucent but not browned.

   Add in this stepOlive oil 1 tbspOnion, finely chopped 100 gGarlic cloves, minced 2

   medium heat

3. Add the cumin, turmeric, ginger, cinnamon and chipotle and stir for a few seconds until fragrant, then add the tomatoes. Cook on medium heat for 4 min, until slightly thickened.

   Add in this stepGround cumin 1 tspGround turmeric ½ tspGround ginger ¼ tspGround cinnamon 1 pinchChipotle chilli powder ½ tspCanned crushed tomatoes 400 g

   medium heat

4. Pour in the stock and add the lentils, the whole chicken thighs and part of the salt. Bring to a boil on high heat, then lower to medium-low heat and simmer, partly covered, for 22 min, until the lentils have melted into the soup and the chicken is cooked through: cut the thickest piece; there should be no pink and the juices should run clear (75 °C on a thermometer).

   Add in this stepChicken stock 800 mlRed lentils, rinsed 50 gBoneless chicken thighs 160 gSalt 0.4 tsp

   high heat→medium-low heat

5. Lift out the chicken, shred it with two forks and return it to the pot with the black beans and corn. Simmer on medium-low heat for 5 min to heat through. Add a splash of hot water if the soup is thicker than you like.

   Add in this stepCooked black beans, drained 120 gSweetcorn kernels 60 g

   medium-low heat

6. Stir in half the coriander, the juice of half the lime and the remaining salt, then taste. Ladle into bowls and top with diced avocado, feta, a generous handful of tortilla strips and the rest of the coriander. Serve the remaining lime in wedges on the side.

   Add in this stepFresh coriander, chopped 10 gLime 1Ripe avocado ½Feta (or queso fresco), crumbled 30 gSalt ¼ tsp