Chicken avocado tortilla soup
( SERVES 4 )
Photo by Tam West
For extra goodness, make this soup with a nutritious homemade chicken stock base.
|1 piece||Cabbage, a good sized-chunk|
|1 large handful||Coriander stalks, reserve the leaves to serve|
|1 drizzle||Vegetable oil|
|4 cups||Chicken stock, hot|
- Slice the chicken breast down the middle, open it out and season with salt and pepper.
- Fry on a hot grill pan to colour both sides, then remove and rest. Finely slice a small onion, cloves garlic, cabbage and coriander stems (reserve the leaves to serve).
- Flash fry the veges and cumin in hot oil to soften and brown. Add the hot chicken stock, thinly sliced chicken breast and roughly chopped coriander leaves and simmer.
- Ladle into bowls and garnish with chunks of avocado, finely sliced radish, tortilla chips and pickled jalapeno to taste.
More of Warren's chicken-based soups