La Banderita Tortilla Soup | Justine Schofield Recipe

Ingredients

• 1/2 a chipotle in adobe sauce
• 1 onion chopped
• 4 garlic cloves
• 3 sprigs of coriander, stalks finely chopped and leaves picked
• 3 ripe tomatoes, blanched, peeled
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 chicken thighs, bone in
• 2L chicken stock or broth
• Feta to serve, to serve
• Juice 1 lime
• Tortilla crisps
• 4 La Banderita corn tortillas, cut into 3cm strips (can use La Banderita 4.5″ or 6″ flour tortillas also)
• Vegetable oil, for shallow frying