About this recipe:This Mexican soup is not only delicious and hearty, it's also easy to make. Chicken is simmered with tomatoes in a chicken stock, then garnished with fried corn tortillas, sliced avocado and grated Cheddar.
6 skinless, boneless chicken breast fillets
700ml vegetable oil for frying
36 corn tortillas, cut into strips
3.6 litres water
15 cubes chicken stock
1 (400g) tin chopped tomatoes with juice
1 small onion
3 cloves garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon chilli powder
4 tablespoons dried oregano
125g chopped carrots
125g chopped celery
1 (400g) tin chopped tomatoes with chilli
340g grated Cheddar cheese
3 avocado, peeled, pitted and sliced
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In a saucepan, cover chicken breasts with water and boil for 30 minutes or until tender. Shred into small pieces with two forks; set aside. Meanwhile, heat oil in a deep fat fryer or large cast-iron frying pan to 190 degrees C. Fry tortilla strips from about 6 tortillas at a time, stirring occasionally, until golden brown. Drain on kitchen towels and set aside.
In a large stock pot, bring the water to the boil. Stir in the stock cubes and reduce heat to a simmer. In a liquidiser, combine the tinned tomatoes, onion and garlic. Blend on high until smooth. Pour the blended mixture into the stock pot and stir in the coriander, cumin, black pepper, chilli powder and oregano. Add carrots, celery and chopped tomatoes with chilli. Cover pot and simmer for about 25 minutes, until vegetables are tender. Stir in shredded chicken and cook 5 more minutes.
Serve hot topped with fried tortilla strips and garnish with grated cheese and avocado slices.