Mexican tomato soup with chicken and tortilla

This Mexican soup is served with avocado, lime and fried tortillas. It turns out to be hearty and tasty, while jalapenos, cumin and chili make it spicy and aromatic.

• Recipe author: Daria Rodionova
• After preparation, you will receive 8 servings
• Total recipe preparation time: 50 minutes

Ingredients

• Tortillas with a diameter of 15 cm 6 pieces
• Olive oil 5 tbsp spoons
• Salt to taste
• Onion 1 piece
• Garlic 3 cloves
• Jalapeno or other hot peppers 1 piece
• Ground cumin 1 tsp the spoon
• Chili powder 1 tsp the spoon
• Passat (grated tomatoes) 400 g
• Chopped tomatoes in their own juice 200 g
• Canned or boiled red or black beans 250-300 g
• Canned or fresh corn 170-200 g
• Chicken breast fillet 2 pieces
• Parsley ¹⁄₄ bunch + for serving
• Chicken broth 750-1000 ml
• Lime 1 piece
• Avocado 1 piece

Cooking method

• Cut the tortillas into small strips. In a skillet, heat 4 tablespoons of oil over medium-high heat.

• Scatter tortilla strips in portions and fry until crispy.

• Transfer them to a paper towel. Salt.

• Chop the onion, garlic and jalapenos.

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  If you want to make the soup less spicy, remove the seeds from the pepper.

• In a saucepan, heat the remaining oil over medium heat.

• Place prepared vegetables in it and fry until the onions are tender.

• Add cumin, chili, tomatoes, beans, corn, whole fillet, chopped parsley, and stock.

• Salt, bring to a boil, reduce heat slightly and cook for 20-25 minutes until chicken is tender.

• Take it out and take it apart into fibers or cut into pieces. Place back in the pot and cook for another 3 minutes.

• When serving, sprinkle the soup with strips of tortilla and chopped parsley, add the avocado cubes and a wedge of lime.

  How to cut an avocado

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