Tortilla Soup
Tortilla Soup is very famous and easy to cook try it at your home and let us know your experience so that we can make it better.
Equipment
- Oven
- Kitchen knife
- Black pepper grinder
- Pan
Ingredients
- 4 corn tortillas (also sold as enchilada tortillas)
- 3 cups (750 ml) chicken stock
- 500g tomatoes, seeded and diced
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 large chicken breast fillet
- ½ cup (15 g) fresh coriander leaves, shredded
- 1 avocado, peeled and diced
Instructions
- Preheat the oven to moderate 180°C (350°F/Gas 4).
- Cut the tortillas in half, Stack the halves and cut crosswise into 1.5cm wide strips.
- Spread the strips on a baking tray and bake, turning once, for 3-5 minutes, or until slightly crisp.
- Meanwhile, put the Stock, tomato, cayenne pepper and cumin in a saucepan.
- Bring to the boil, then reduce the heat and simmer for 5 minutes.
- Cut the chicken into bite-sized pieces, add to the pan and simmer for 5 minutes, or until cooked through.
- Season to taste with salt and black pepper.
- Ladle the soup into four bowls. Sprinkle the coriander leaves and avocado over each bowl. Lay the tortilla strips across the bowl and serve immediately.
Notes
Nutrition per serve
- Protein 35g
- Fat 20g
- Carbohydrate 60 g
- Dietary Fibre 5.5g
- Cholesterol 50 mg
- 2314 kJ (553 cal)
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