Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 handful tortilla chips, crushed
- 4tablespoons soured cream
- 1 handful fresh coriander, chopped
- 1 pinch salt
- 1 pinch pepper
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1teaspoons chipotle peppers in adobo sauce, chopped
- 2teaspoons sugar
- 400grams can chopped tomatoes
- 1L hot chicken stock
- 2 chicken breasts, torn into strips
- 1 avocado, peeled, stoned and cubed
Nutrition per serving
1610kJ / 385Cal
1610 Kilojoules or 385 Calories
19% of daily energy intake*
Protein
5.7grams
Fat
25.8grams
Carbs
18.0grams
Sugars
10.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a large saucepan. Add the onion and cook for 5 minutes until softened, then stir in the garlic, chipotle or Tabasco and sugar. Pour in the tomatoes and stock, bring to the boil, then reduce the heat and simmer for 10 minutes.
Step 2 of 3
Use a hand-held electric blender to purée the soup until smooth, then add a little boiling water if it is too thick and season to taste.
Step 3 of 3
Ladle the soup into bowls and scatter the chicken, avocado and tortilla chips on top. Drizzle with the soured cream and sprinkle with the coriander.
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