Add in the sweetcorn and the shredded chicken and cook for an additional 10 minutes or until the soup starts to simmer again.
Bill shared some stories on how he’s managed to make some of their Tex-mex favourites here in Ireland and he inspired me to tackle one of my all-time favourite Mexican soups: Chicken Tortilla.
MM has the perfect coastal route for his six-day-a-week 10k runs and I have a sense of community for the first time since moving to Dublin.
The only bummer is that our new friends and neighbors, The Gunters, have upped sticks mere weeks after we met them!
Cover with foil and put into the oven for 20 minutes; remove foil and place back in oven for an additional 10 minutes or until cooked through.
After cooling, remove the skin and bone and, using your fingers, shred the meat. To make the soup: In a large soup pot, heat up the olive oil over medium heat.