Thin strips of chicken breast are simmered in stock with green chillies, onion, garlic and lime, and then combined with avocado and topped with crispy corn tortilla strips in this spicy soup.
180 people made this
4 tortillas, julienned
1 1/2 tablespoons olive oil
1 onion, thinly sliced
8 cloves garlic, thinly sliced
4 fresh green chillies, seeds removed and sliced
250g (8 oz) skinless, boneless chicken breast fillets, cut into strips
900ml (1 pint 12 oz) chicken stock
4 tablespoons fresh lime juice
1 tomato, seeds removed and diced
salt and freshly ground black pepper to taste
1 avocado - peeled, stone removed and diced
half a bunch fresh coriander, chopped
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat oven to 200 C / Gas mark 6.
Arrange tortilla strips on a baking tray and bake in preheated oven until lightly browned, 3 to 5 minutes.
In a large saucepan over medium heat, cook onion, garlic and chillies in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken stock, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes.
Stir in avocado and coriander and heat through. Adjust seasonings.
Ladle soup into bowls and sprinkle with tortilla strips to serve.