Chicken Soup with Avocado and Homemade Tortilla Cakes
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g skinless chicken breast, cut into strips
- 1 medium onion (s), thinly sliced
- 8 clove (s) garlic, cut into thin strips
- 4 chilli pepper (s), green or red, fresh or dried
- 1 liter chicken broth
- 4 tablespoon lime juice, freshly squeezed
- 2 medium tomato (s), diced
- 2 small avocado (s), peeled, pitted, diced
- 0.5 ½ bunch coriander greens
- Salt and pepper from the mill
- 2 tablespoon olive oil for frying
For the dough:
- 250 g wheat flour
- 30 ml olive oil
- water
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the tortillas, put the wheat flour, 1 teaspoon salt and the olive oil in a bowl and add enough water so that the dough does not get too moist. Knead this mixture by hand or with the dough hook of the hand mixer, add water if necessary. The dough shouldn`t stick, but shouldn`t crumble either. Let the dough rest for about 15 minutes.
- Heat olive oil in a large saucepan and add onions, garlic and chili peppers. Sauté everything over a medium heat for 5 - 7 minutes until everything is lightly browned.
- Add the meat, chicken stock, lime juice and tomatoes to the saucepan. Season everything with salt and pepper. Let simmer over low heat until the chicken is cooked through.
- In the meantime, cut the tortilla dough into 4 equal pieces and roll out into thin cakes. Bake the flatbreads one after the other in a hot pan without fat on each side until they are slightly browned.
- Add the avocado and coriander to the soup and stir. Season to taste with salt and pepper. Pour the soup into plates or bowls and serve with the tortilla cakes.
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