Sopa de Tortilla with Chicken and Avocado

Ingredients

Quantities are for one portion.

• 400 mlchicken stock
• 150 gchicken breast
• salt and pepper to taste
• 1onion, diced
• 50 gavocado, cubed
• 10 gcotija (or feta) cheese, crumbled
• 2 tbspvegetable oil
• 100 gcanned diced tomatoes
• 2corn tortillas, cut into thin strips

Method

1. Heat one tablespoon of oil in a pot. Sauté the diced onion until soft.
2. Pour the canned diced tomatoes and chicken stock into the pot. Bring to a simmer.
3. Add the whole chicken breast to the broth. Cover and poach until cooked.
4. Remove the chicken, tear it into chunks or shreds, and set it aside. Continue simmering the tomato broth to concentrate the flavor.
5. Heat the remaining oil in a pan. Fry the thin corn tortilla strips until crisp and golden. Drain them on paper towels.
6. Assemble the bowl by placing the shredded chicken, crispy tortilla strips, and cubed avocado in the bottom.
7. Pour the piping hot tomato broth over the ingredients and finish with crumbled cotija cheese.