Mexican · Lunch, Dinner
Sopa de tortilla
Brothy tomato and chicken soup topped with crisp tortilla strips and avocado.
- Calories
- 489 kcal
- Protein
- 38 g
- Carbs
- 45 g
- Fat
- 18 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Ingredients
- 120 g Chicken breast
- 150 g Chopped tomatoes (tinned)
- 2 tortillas Corn tortillas
- ¼ onion Onion
- 1 clove Garlic
- 300 ml Chicken stock
- ¼ avocado Avocados
- ½ tbsp Sunflower oil
- 5 g Coriander
- ¼ tsp Chilli powder
- ¼ tsp Salt
Method
- Poach the chicken in the stock for 15 minutes until cooked, then shred and set aside, keeping the stock.
- Warm the oil and cook the onion and garlic for 5 minutes, add the tomatoes and chilli powder, and simmer 8 minutes.
- Pour in the stock and shredded chicken, and simmer 8 minutes.
- Bake or fry the tortilla strips until crisp, and scatter over the soup with avocado and coriander to serve.
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