Recipe: Mexican Tortilla Soup with Sweetcorn and Avocado
MEXICAN TORTILLA SOUP WITH SWEET CORN AND AVOCADO
1 onion, chopped
3 cloves garlic, finely chopped
1 tbsp olive oil
2 tsp red chilli powder
1 tsp dried oregano
2 tins chopped tomatoes
300ml concentrated chicken stock
310g sweet corn kernels
2 fresh green chillies, chopped
A handful of fresh coriander, chopped
2 boneless chicken breast fillets, cooked and cut into bite-sized pieces
1 large bag of tortilla chips, crushed
2 avocados, sliced
Grated Cheddar cheese
2 spring onions, chopped
1 In a medium saucepan, heat a drizzle of oil over a medium heat.
2 Sauté the onion and garlic in the oil until soft.
3 Stir in the chilli powder, oregano, tomatoes, stock and water. Bring the mixture to the boil, lower the heat, cover and allow to simmer for about 5 to 10 minutes.
4 Add the sweet corn, chillies, coriander and chicken. Simmer for a further 10 minutes.
5 Ladle the soup into individual serving bowls. Garnish with crushed tortilla chips, avocado slices, cheese and chopped spring onions.