Chicken soup with avocado and homemade tortillas

Ingredients for 4 servings:

• 500 g skinless chicken breast, cut into strips
• 1 m.-sized onion(s), thinly sliced
• 8 garlic cloves, cut into thin strips
• 4 chili peppers, green or red, fresh or dried
• 1 liter chicken broth
• 4 tbsp lime juice, freshly squeezed
• 2 medium-sized tomatoes, diced
• 2 small avocados, peeled, pitted, diced
• ½ bunch coriander leaves
• Salt and pepper from the mill
• 2 tbsp olive oil for frying
• 250 g wheat flour
• 30 ml olive oil
• n. B. water
• salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

For the tortillas, put the wheat flour, 1 teaspoon of salt, and the olive oil in a bowl and add enough water to keep the dough from becoming too moist. Knead the mixture by hand or with the dough hook on a hand mixer, adding more water if necessary. The dough should not stick, but should not crumble either. Let the dough rest for about 15 minutes. Heat the olive oil in a large pot and add the onions, garlic, and chilies. Sauté everything over medium heat for 5-7 minutes until lightly browned. Add the meat, chicken broth, lime juice, and tomatoes to the pot. Season everything with salt and pepper. Let it simmer over low heat until the chicken is cooked. Meanwhile, cut the tortilla dough into 4 equal pieces and roll them out into thin flatbreads. Fry the flatbreads, one after the other, in a hot pan without any fat on each side until lightly browned. Add the avocado and cilantro to the soup and stir. Season with salt and pepper. Ladle the soup into bowls or plates and serve with the tortillas.