Sopa de tortilla with chicken, avocado and queso fresco

Ingredients

For 1 serving

• Chicken breast110 g
• Chicken broth400 ml
• Tomatoes200 g
• Onion50 g
• Garlic1 clove
• Chili powder1 teaspoon
• Corn tortillas2
• Avocado50 g
• Queso fresco20 g
• Cilantro6 g
• Lime0.5
• Extra virgin olive oil5 g
• Saltto taste

Contains: lactose, celery,

Method

1. Blend the tomatoes, onion, garlic and chilli powder with a pinch of salt into a smooth sauce.
2. Heat the oil in a pan over medium heat, pour in the sauce and cook it for 5 minutes, stirring, until darker and thicker.
3. Add the chicken stock and the whole breast, bring to the boil and simmer over low heat for 15 minutes, until the chicken is white right through; lift it out, shred it and return it to the soup.
4. Meanwhile heat a conventional oven to 200 °C, cut the tortillas into thin strips and toast them on a tray for 8 minutes, until crisp and golden.
5. Dice the avocado, crumble the queso fresco, tear the coriander and cut the lime into wedges.
6. Ladle the soup into a bowl and top with the tortilla strips, avocado, queso, coriander and lime.