Chicken soup with tortillas

This is no ordinary chicken soup - fresh coriander and lime gives it extra tang.

Recipe «Chicken soup with tortillas» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 brown onion, finely chopped, 1 garlic clove, finely chopped, 3 ripe tomatoes, cut into wedges, 1/2 tsp ground cumin , 1/2 tsp cayenne pepper, 4 chicken-style salt-reduced stock cubes, 2L water , 2 single chicken breast fillets, 2 tbsp fresh lime juice, 8 corn tortillas, Olive oil, extra, to shallow-fry, 1 large ripe avocado, stone removed, peeled, coarsely chopped, Chopped fresh coriander, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 brown onion, finely chopped 
• 1 garlic clove, finely chopped 
• 3 ripe tomatoes, cut into wedges 
• 1/2 tsp ground cumin 
• 1/2 tsp cayenne pepper 
• 4 chicken-style salt-reduced stock cubes 
• 2L water 
• 2 single chicken breast fillets 
• 2 tbsp fresh lime juice 
• 8 corn tortillas 
• Olive oil, extra, to shallow-fry 
• 1 large ripe avocado, stone removed, peeled, coarsely chopped 
• Chopped fresh coriander, to serve 

Instructions

1. Heat the oil in a saucepan over medium heat. Add the onion, garlic, tomato, cumin and cayenne pepper and cook, stirring occasionally, for 6-8 minutes or until the tomato is tender.
2. Combine the stock cubes and water in a jug. Add to the tomato mixture and bring to the boil. Reduce heat to low. Add the chicken and cook, covered, for 10 minutes or until the chicken is just cooked though. Use a slotted spoon to transfer chicken to a heatproof bowl. Set aside for 10 minutes to cool. Shred the chicken and return to the saucepan with the lime juice. Taste and season with salt and pepper. Cover and keep warm.
3. Stack the tortillas and cut into 1cm-wide strips. Add enough olive oil to a medium saucepan or deep frying pan to reach a depth of about 2cm. Heat over a medium heat. (Use a tortilla strip to test when the oil is ready.) Add one-quarter of the tortilla strips to the oil and cook for 1-2 minutes or until golden brown and crisp. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining tortillas.
4. Ladle the soup among serving bowls. Top with avocado and coriander. Serve with tortilla strips.