4-5 cloves garlic
Handful fresh oregano
Handful fresh coriander (reserve some for serving)
1 red chilli
1 onion peeled and halved
Zest 2 limes
1 tsp ground cumin
1 tbsp olive oil
2 chicken thigh fillets cubed
900g chicken stock
Juice 2 limes
1 x 420g tinned corn drained or equivalent fresh kernels
2-3 tomatoes chopped roughly
1-2 kumatoes chopped roughly (optional)
2 shallots sliced
1 red capsicum diced
1-2 sliced avocadoes drizzled with lime juice
¼ cabbage shredded
1 pkg plain corn chips
Place garlic, oregano, coriander, chilli, onion, zest, cumin and olive oil into TM bowl and chop for 5 seconds on speed 6.
Sauté for 5 minutes at Varoma temperature on speed 1.
Add remaining ingredients except corn and place the squeezed lime skins into TM bowl as well.
Cook for 10 minutes at 100ºC on Reverse + speed soft. Remove lime skins and squeeze well using a slotted spoon.
Add corn and cook a further 4 minutes at 100ºC on Reverse + speed soft.
Serve immediately in large soup bowls, and top with all other ingredients.