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Mexican roast chicken & tomato soup
- 1kg ripe tomatoes , halved vertically
- 2 onions , cut into wedges
- 1 medium chicken , jointed into pieces
- 2 tbsp olive oil , plus extra for shallow frying
- 3 garlic cloves , roughly chopped
- 3 red chillies , deseeded and roughly chopped
- 1 tbsp coriander seeds , crushed
- 400g can pinto or black beans , drained and rinsed
- zest and juice 1 lime
- 4 tbsp chipotle paste
- 3 corn tortillas , cut into triangles
- large handful coriander , chopped
- 2 avocados , stoned, peeled and cut into bite-sized pieces
- 200ml soured cream (optional)
Directions:View on BBC Good Food
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