Tortilla soup à la Vinny

Ingredients for 6 servings:

• 4 tbsp olive oil
• 500 g chicken breast fillet(s) or turkey breast fillet(s)
• 2 large onions
• 2 thick carrots
• 200 g celery
• 1 large zucchini
• 4 garlic cloves
• 1 tsp, heaped cumin powder
• Salt
• chili powder
• Pepper, white
• 2 tortilla(s) made of wheat or corn
• 500 ml tomato(s), strained
• 500 ml chicken broth
• tortilla chips
• Edam cheese, grated
• Coriander, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash, trim, and roughly dice the vegetables. Season the chicken breast fillet with salt and pepper and fry in a large pot in olive oil until golden brown. Then cut into strips and set aside. Sauté the diced vegetables in the same pot. Then add the passata and the chicken stock and one or two teaspoons of cumin powder. Let everything simmer for about 15-20 minutes. Take two ladles of the stock and puree it with the two tortillas. Then return the liquid to the pot to achieve a nice, creamy consistency. Add the chicken strips, season with about a level teaspoon of chili powder (careful, it’s very hot!) and salt and pepper. Divide between soup bowls and top with tortilla chips, cilantro leaves, and grated Edam cheese.