Love this soup, it is a meal in itself, bit fiddly but well worth the effort! Combines all the flavours we love.
Chicken, tortilla and avocado soup.
Olive Oil
1 onion thinly sliced
2 cloves garlic
2 Teaspoons fresh coriander, chopped + Some for garnish
6oz drained canned plum tomatoes, or use fresh
1 tsp Ground Cumin
32 fl oz/1L Chicken Stock
1 skinless boneless chicken breast cut into bite sized strips
S&P
2 Tortillas
1 Dried Chille such as ancho, seeded
1 avocado, pitted, peeled and diced
Shredded Mozzarella about an Ounce/25g (Monterey Jack is the best if you can find it!)
2 teaspoons fresh lime juice
Pre heat Oven to Gas 6, 200c, 400f
In a frying pan over medium heat warm about a tablespoon oil. Add onion garlic and coriander, saute until golden brown, about 10 mins.
In a blender combine sauteed mixture and the tomatoes until smooth.
In the same frying pan, add the tomato mixture and cumin, cook stirring frequently until thickened and darkened, about 6 mins.
Transfer mixture to a large saucepan over medium-low heat and simmer partially covered for about 20mins until the soup is slightly thickened.
Spritz the tortillas with a oil spray or lightly brush with oil. Cut in half and and slice each half into thin strips, spread evenly onto a baking sheet, put the chilli on the same tray.
Bake until the strips are crisp and beginning to brown, 7-8 Mins, watch them though, they go quickly, and often need moving around the pan to get an even colour.
Let them cool and stop the rest of the family from pinching them !!
Add the chicken to the soup and cook until they are cooked through, about 2-3 mins. Season with S&P.
To Serve
Put a squeeze of lime in each bowl, Ladle in the soup and top with avocado, tortillas, cheese, crumbled chilli and coriander.
A taste of Mexico in a bowl! ;D
That sounds wonderful DP - like you say a bit fiddly but wonderful - made mental note to give a whirl this weekend!