Mexican Soup
Mexican Soup
Ingredients:
- Chicken broth 3 cups
- Sliced onions 1/2 cup
- Diced potatoes 1 cup
- Green capsicum (diced) 1 cup
- Minced garlic 2 tsp
- Boneless chicken breast (thin strips) 2
- Pureed tomatoes 1 cup
- Chopped jalapeno peppers 1 tsp
- Ground cumin 1/2 tsp
- Corn tortillas (6-inch) 4
- Lemon juice 1 tbsp
- Chopped coriander 1/4 cup
- Bring 1/2 cup of stock to a boil. Add onions, potatoes, capsicum and garlic and cook for 5 minutes. Add the chicken and cook. Add the jalapeno peppers, tomatoes, cumin and the rest of the stock and bring the mixture to a boil. Simmer the soup for 15 minutes, uncovered or until the potatoes are done. Add the coriander and lemon juice to the pot and stir well. Spray the tortillas on both sides with nonstick cooking spray. Cut them into strips and bake them on a baking sheet at 180 degrees C for 15 minutes. Serve the soup with the tortilla strips.
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