Tortilla Soup:

  • 2 tbsp Olivani olive oil
  • 1 Tegel chicken breast
  • 1?2 red onion, finely chopped
  • Gregg’s freshly ground sea salt
  • 1 tin chopped tomatoes
  • 2 tsp Gregg’s crushed garlic
  • 1 Gregg’s bay leaf
  • Chipotle chilli
  • 2 cups Chicken Stock

To Serve:

  • 4 small tortillas, cut into thin strips
  • 1/2 avocado, finely chopped
  • 1/4 cup Tararua grated cheese
  • 1/4 cup Tararua sour cream
  • 1/2 small red onion, finely chopped
  • coriander leaves


  • 3?4 cup water
  • 1?2 cup plain flour
  • Pinch of Edmonds Baking Powder
  • Pinch of Edmonds Baking Soda
  • 1 small egg To Serve: Caster sugar
  • Gregg’s ground cinnamon

The Social Cooking Way – Soup

Bring stock to a simmer. Poach the chicken for 8-12 mins or until cooked through. Shred chicken and set aside. Strain stock & keep warm.

Heat the oil in a large pan, add the onions, salt and cook over a medium heat for 10 minutes or until soft. Add garlic and continue cooking for a further few minutes before adding the chipotle, tomatoes and bay leaf. Cook for 5-10 minutes, then add the hot strained stock and simmer for a further 10 minutes. Blitz with a hand- held blender to desired consistency. Heat a deep fryer or small pot filled with vegetable oil and fry tortilla strips in small batches until golden brown and crisp. Place shredded chicken and tortilla strips in a shallow bowl and spoon over soup. Top with avocado, remaining red onion, sour cream, cheese and coriander.

The Social Cooking Way – Churros

Bring water to a gentle boil, stir in flour, baking powder and baking soda. Remove from the heat and continue stirring until the flour is fully incoporated. Whisk egg lightly before adding to the flour mix. Mix well until thoroughly combined. Place into a piping bag fitted with a star nozzle and set aside to cool. Heat deep fryer to 200oC. Carefully squeeze dough into hot oil and fry until golden brown. Remove with a slotted spoon and place on a paper towel to drain. Toss with caster sugar and cinnamon.

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