Method

Preparation Time: 10 mins
Cooking Time: 15 mins
Serves: 4

1. Preheat oven to 200°C. Heat oil over medium-high heat for 1 minute.
2. Add chicken and cook for 5 minutes, stirring occasionally until golden.
3. Stir in stock, cumin and rice, bring to the boil. Cover then reduce heat to low and cook for 20 minutes until rice is tender.
4. Meanwhile place tortilla strips onto a baking tray. Spray with cooking oil spray then bake for 10 minutes or until golden and crisp. Remove from tray and set aside to cool.
5. Add corn, capsicum, salsa and lime juice to the soup mixture and cook for 5 minutes, stirring occasionally. Serve into bowls, sprinkle with coriander and top with crisp tortilla strips.

This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.