1 skinless boneless chicken breast, cooked
and shredded
6 canned green chilies, chopped
To garnish:
4 corn tortillas
oil, for frying
1 small ripe avocado
2 spring onions, chopped
chopped fresh coriander
Method :
Heat the oil in a saucepan. Add
the onion and garlic and cook over a medium heat for 5-8 minutes,
until just softened. Add the tomatoes and salt and cook for another
5 minutes.
Stir in the chicken stock. Bring
the liquid to the boil, covered, then lower the heat and simmer for
about 15 minutes.
Meanwhile, for the garnish, trim
the tortillas into squares, then cut them into strips.
Put 1/2in layer of oil in a frying
pan and heat until hot but not smoking. Add the tortilla strips, in
batches, and fry until just beginning to brown, turning
occasionally. Remove with a slotted spoon and drain on kitchen
paper.
Add the carrot to the soup. Cook,
covered, for 10 minutes. Add the courgette, chicken and chilies and
continue cooking, uncovered, for about 5 minutes, until the
vegetables are just tender.
Meanwhile, peel and stone the
avocado. Chop into fine dice.
Divide the tortilla strips among
four soup bowls and sprinkle each one with the avocado. Ladle in the
soup, then scatter the onions and coriander on top. Serve
immediately.
