Recipe supplied by: Big 7 travel, Niall Harbison
- Tinned tomatoes
- Fresh or dried chillies
- Red onions
- Chicken fillets
- Cajun seasoning
Start by thinly dicing the garlic, chilis and slicing the red onions.
Add them to a large saucepan and cook over a low to medium heat slowly for 5-7 minutes until soft, while keeping the mix stirred. This will form the flavour of the soup and slowly extract all those wonderful aromas!
Marinade the chicken in olive oil and cajun seasoning.
Next, add the two tins of chopped or plum tomatoes and turn down the heat to a low simmer.
You won’t need to do much while the soup cooks.
Add a small cup of water and stir it every few minutes. Cook for about 25 minutes.
While the soup is about 5 minutes away from finishing, cook the chicken on a chargrill pan or frying pan.
Cook over a high heat. They will only take about 3 minutes to cook on each side. They should be blackened on the outside, but white and tender on the inside.
As the soup finishes (it should start to thicken up naturally and be sauce-like) add the cream.
Remove from the heat and season with some salt and pepper.
Add the soup to a blender and blend for 60 seconds until super smooth.
Serve up immediately while still piping hot and delicious.
Slice the chicken to ensure it is cooked through perfectly white to the centre.
Garnish the soup with a small amount of cream and plate up alongside the lush chicken.
The chicken strips are perfect for dunking into the soup.