Ingredients
6 small tortillas
Cubed chicken
1 onion
2 sliced cloves garlic
1 tsp cumin
1/2 tsp each chipotle powder, chili powder and smoked paprika
3 cups chicken stock
1 cup water
2 cups diced, canned tomatoes with their juice
Salt and pepper for seasoning
Garnish with avocado cubes and lime
Method
Cut 6 small tortillas into strips and fry all but one of the tortillas in 2 tbsp vegetable oil. Remove strips and into same oil add 1 onion and 2 sliced cloves garlic, plus 1 tsp cumin, 1/2 tsp each chipotle powder, chili powder and smoked paprika. Stir, then add 3 cups chicken stock, 1 cup water, 2 cups diced, canned tomatoes with their juice. Bring to a simmer, adding unfried tortilla strips. Cook 20 minutes, then purée. Season with salt and pepper. To serve, place a few cubes chicken in each of 6 bowls, and pour soup overtop. Garnish with fried tortilla strips, avocado cubes and lime.