Chicken Tortilla Soup

What you need

Ingredients

Measured for 6 servings.

• 750 gChicken Breast, raw
• 400 gBlack Beans, cooked drained
• 250 gCorn
• 500 gTomato Passata
• 900 gChicken Stock
• 180 gOnion
• 240 gBell Pepper
• 120 gWhole-Wheat Tortilla
• 160 gAvocado

Make it

Method

1. 01

   Dice the 180 g onion and 240 g bell pepper. Drain the 400 g cooked black beans and measure 250 g corn. Cut the 120 g whole-wheat tortillas into narrow strips; dice 160 g avocado only shortly before serving. Keep the 750 g raw chicken separate.

2. 02

   Put the onion, pepper, 500 g tomato passata and 900 g chicken stock in a pot; bring to a boil, then reduce to a gentle simmer. Add the raw chicken breasts, cover partly and cook for about 15–18 minutes until the thickest breast reaches 74°C. Lift the chicken onto a clean board and shred with two forks.

3. 03

   Return the shredded chicken to the pot with the cooked beans and corn; simmer 4–5 minutes until fully hot. Meanwhile toast the tortilla strips in a dry non-stick pan for 3–5 minutes, turning until crisp; do not add unlisted frying oil. Divide soup among six bowls and top with the measured tortilla and avocado just before eating so they stay crisp and fresh.