MEXICAN TORTILLA SOUP

By jarren

Ingredients

• 1 tbsp butter
• 4 small shallots, finely chopped
• 1 large tomato, peeled and finely chopped
• 1 jalapeno pepper, seeded and minced
• 6 cups chicken stock
• 1 lime, juiced
• Pinch sugar
• 2 cups cooked chicken (rotisserie chicken, remove and discard skin and shred meat)
• Salt and freshly cracked pepper
• 1 ripe avocado, cubed
• Tortilla chips
• 1 tbsp cilantro, chopped

Preparation

Step 1

In a large saucepan, melt butter, then add shallots and saute for several minutes, until tender. Add tomato and jalapeno and cook for another 2 minutes. Pour in stock, then add lime juice and sugar. Cover and simmer for 20 minutes. Add chicken and heat through. Season with salt and pepper to taste.

To serve, add avocado, a handful of tortilla chips and a sprinkling of chopped cilantro to the soup.