Serves 4-6

3 cups chicken stock
480g chicken strips
1 bay leaf, fresh if available
1 tbsp extra-virgin olive oil
4 slices thick smoky back bacon, chopped
1 onion, finely chopped
4 garlic cloves, chopped
2 tbsp Bandito's Habanero Sauce
1 tin crushed fire-roasted tomatoes (840g)
4 cups Bandito's Nachos, lightly-crushed
2 cups fresh smoked mozzarella or smoked white cheddar, grated
1 lime, cut into wedges
½ red onion, chopped
Freshly chopped coriander leaves, for garnish



Bring stock to a simmer, add chicken strips and poach for 6 to 7 minutes with a bay leaf.While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over a medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pot. Add onions and garlic to the pot and cook for 5 minutes. Stir in Bandito's Habanero Sauce and tomatoes. Remove chicken from stock, dice, and add to soup pot. Pass stock through a strainer and also add to the soup pot. Mix and heat the soup through.


To Assemble

Place a pile of crushed Bandito's Nachos in the bottom of each soup bowl. Cover liberally with cheese then ladle the hot soup over the top. Serve with bacon bits, lime, raw onions and coriander as garnish.

* Recipe development by Tantalizing Taste Events

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