"Mexican" Soup

 

For 4 servings

• 125 ml vegetable oil for frying
• 4 tortillas, cut in half, then into 1 cm strips
• 15 ml olive oil
• 1 onion, minced
• 2 jalapeno peppers, seeded and minced
• 2 tomatoes, cored and diced
• 1 liter chicken broth
• Salt and pepper
• 250 ml cooked chicken, shredded
• 1 tomato, cut into 1 cm cubes
• Juice of 1 lime
• 125 ml fresh cilantro, chopped
• 60 ml cream cheese, crumbled
• 1 avocado, cut into 1 cm cubes
• Sour cream, optional

1. Heat the oil in a frying pan until it simmers on contact with the tortillas ; cook the tortilla strips in small batches, handling them gently so that they brown evenly.
2. Using a slotted spoon, remove the tortillas from the oil and pat them dry on paper towel ; to book.
3. In a saucepan, heat the olive oil and sauté the onion, jalapenos and tomatoes for 2 to 3 minutes ; pour in the chicken broth and simmer for 20 minutes.
4. Using a hand blender, grind the soup to obtain a smooth broth ; season.
5. Just before serving, add the shredded chicken, tomato cubes, lime juice and cilantro to the soup.
6. Top with cream cheese, avocado cubes and fried tortilla strips; add a dash of sour cream if desired.

BON APPÉTIT