Mexican tortilla soup

Ingredients for 4 servings:

• 1 bag of tortilla chips or nachos
• 2 onions
• 2 clove(s) garlic, chopped
• 1 jalapeño(s), finely chopped
• e.g. chili powder
• 1 liter chicken broth
• 1 can tomatoes, chopped
• 400 g chicken strips
• some fleur de sel
• 1 avocado(s)
• 1 bag of cheese, grated
• a few stalks of coriander
• 1 lime(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

a recipe from Mexico – simple and incredibly delicious

Finely chop the onions and fry in a little oil until translucent, stirring regularly. Add the finely chopped jalapeño and cook for a further 2-3 minutes, until the chili and onions are soft. Add the chopped garlic and fry for a further 30 seconds. Add the stock, tomatoes, and salt and bring to a boil. Simmer on low heat for 15 minutes. Add the meat and cook until cooked through. Season with chili powder to taste until the desired spiciness is reached. To serve, cut the avocado into small pieces. Serve the soup in a bowl and add the avocado. Slice the lime and place one slice in each bowl. Add the tortillas just before serving so they don’t get completely soggy. Sprinkle with grated cheese and cilantro.