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Mexican roast chicken & tomato soup


Mexican roast chicken & tomato soup Recipe

Ingredients:
  • 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:
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