Chicken Tortilla Soup

1.2 kg entire chicken
5 fat red chillies, 4 remaining entire however punctured a couple of times with a sharp blade, 1 cut, to serve
2 dried ancho chillies
1 garlic globule, cut down the middle through the inside on a level plane
bundle coriander, stalks and leaves isolated
1 cinnamon stick
3 tbsp vegetable oil
2 expansive onions, slashed
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked paprika
2 x 400g jars tomatoes
1 tsp sugar
320g can sweetcorn, depleted
400g can dark beans, depleted
pizzazz and juice 2 limes
4 corn tortilla, quartered and cut into strips
2 avocados
200g feta or queso fresco, disintegrated, to serve



1. Put the chicken in a huge container with the entire and dried chillies, garlic, coriander stalks and cinnamon, cover with frosty water, at that point set over a medium warmth. At the point when the fluid goes to the bubble, diminish to a delicate stew and cover with a top. Cook for 30 mins, at that point kill the warmth and leave the chicken in the stock to cool for 20 mins.

2. Expel the chicken, strain the fluid into a substantial container (you ought to have around 800ml) and dispose of the aromatics. Restore the fluid to the skillet and stew until the point that it has lessened to around 600ml, at that point empty once again into the container.

3. Warmth 1 tbsp oil in the dish, include the onion and cook for 8-10 mins until delicate and translucent, at that point mix in the flavors, tomatoes and sugar. Add the chicken stock to the container, season well and stew with the top slightly open for 30 mins.

4. While the soup cooks, expel the skin from the chicken and finely shred the meat. Add to the soup alongside the sweetcorn, beans, lime get-up-and-go and squeeze to taste (spare a little to hurl through the avocado), and cook for 5 mins more.

5. Warmth the rest of the oil in a skillet and include the tortilla pieces. Broil until brilliant and fresh, at that point deplete on kitchen paper. Split and peel the avocado, cut into little lumps and hurl through the rest of the lime juice. Serve the soup in bowls finished with the fresh tortillas, coriander leaves, cut stew, avocado and feta