Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1L campbells real chicken liquid stock
- 1 fresh whole cauliflower
- 700grams pumpkin kent cut
- 1 red onion
- 1 bunch fresh parsley
- 400grams essentials diced tomatoes
- 125grams perfect Italiano shaved parmesan
- 230grams mission tortilla strips white corn
- 340grams barilla penne pasta gluten free
- 2tablespoons olive oil
- 700-1.25kilograms macro chicken breast fillets free range
- 36grams garlic
- 300grams pepitas
- 50grams chilli red cayenne
Nutrition per serving
8100kJ / 1940Cal
8100 Kilojoules or 1940 Calories
93% of daily energy intake*
Protein
116grams
Fat
98.0grams
Carbs
136grams
Sugars
25.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Place tortillas onto large baking trays in a single layer. Bake for 8-10 minutes or until light golden and crisp. Cool. Break tortillas into large pieces.
Step 2 of 4
Cut each chicken breast in half horizontally. Heat 1 tbs olive oil in a large frying pan over medium heat. Cook chicken in batches, about 4 minutes each side or until just cooked through. Transfer chicken to a plate and shred.
Step 3 of 4
Add oil to a deep saucepan, and cook onion, garlic and chilli over medium heat. Cook for 4 minutes or until onion has softened. Pour stock, tomatoes and 2 cups of water into saucepan and bring to the boil.
Step 4 of 4
Add penne pasta, cauliflower and pumpkin to soup and cook for 10 minutes or until softened. Add chicken and cook for 2 minutes to heat through. Ladle soup into serving bowls and scatter with parmesan, parsley and toasted pepitas. Serve with crisp tortillas.
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