Chicken tortilla soup with avocado
28 April 2009
Chicken tortilla soup with avocado
Prep time: 5mins
Cook time: 25mins
Serves: 4
Ingredients:
2tbsp olive oil, 1onion halved sliced, 4garlic cloves sliced, 4tomatoes chopped, 1.2ltr chicken stock, 1tsp ground cumin, 2tbsp tomato puree, 1mild green chilli, 1chicken breast, skinned, boned, 1avocado peeled sliced, handful coriander leaves, handful corn chips, 1lime quartered
Method:
Heat olive oil in pan, cook onion 5mins. Add garlic and tomatoes, cook 5mins. Pour in stock. Add cumin, tomato puree, sea salt, sugar, chilli, bring to the boil, stirring. Slice chicken breast finely, add to pan, simmer gently 10mins until tender. Top with avocado, red onion and coriander. Scatter corn chips over soup. Serve with lime wedges.
Adapted from Lighten Up by Jill Dupleix. Published by Quadrille
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