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Chicken soup with tortillas
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Upgrade your classic chicken soup with zesty lime and fresh coriander for a flavorful twist.
Ingredients:
  • 1 brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 3 ripe tomatoes, cut into wedges
  • 1.25 gm ground cumin
  • 1/2 tsp cayenne pepper
  • 4 chicken style stock cube
  • 2L (8 cups) water
  • 2 (about 200g each) single chicken breast fillets
  • 42.00 gm fresh lime juice
  • 8 (14cm diameter) corn tortillas
  • Olive oil, extra, to shallow-fry
  • 1 large ripe avocado, stone removed, peeled, coarsely chopped
  • Chopped fresh coriander, to serve
Instructions:
  • In a saucepan over medium heat, sauté onion, garlic, tomato, cumin, and cayenne pepper in oil until the tomato is tender, stirring occasionally for 6-8 minutes.
  • In a jug, dissolve the stock cubes in water, then pour the mixture into the tomato mixture and bring to a boil. Simmer over low heat, add chicken and cook covered for 10 minutes until just cooked through. Transfer the chicken to a bowl with a slotted spoon, cool for 10 minutes, shred, and return to the saucepan with lime juice. Season to taste with salt and pepper. Keep warm before serving.
  • Cut the stacked tortillas into 1cm-wide strips. Heat olive oil in a medium saucepan until it reaches a depth of about 2cm. When the oil is hot enough (use a tortilla strip to test), fry one-quarter of the tortilla strips until golden brown and crispy, about 1-2 minutes. Transfer to a plate lined with paper towel using a slotted spoon. Repeat with the remaining tortillas in 3 more batches.
  • Divide the soup into bowls and garnish with fresh avocado and cilantro. Serve alongside crispy tortilla strips.

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