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Sopa de Tortilla a la Mexicana

Sopa de Tortilla a la Mexicana
This hearty chicken soup with a Mexican flavour is loaded with chicken, carrots, potatoes, tomatoes, and zucchini. To save time, use cooked rotisserie chicken from the market or your own leftover chicken.
Prep time: 
Cook time: 
Total time: 
Ingredients
For soup
  • 7 cups chicken stock
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • ½ red capsicum, seeded and diced
  • 1 potato, peeled and diced
  • ¼ cup tomato paste
  • 1 bay leaf
  • 2 cloves garlic, peeled and chopped
  • 1 teaspoon dried oregano
  • salt, to taste
  • white ground pepper, to taste
  • 1 zucchini, diced
  • 2 medium tomatoes, diced
  • 2 medium boneless, skinless chicken breasts, poached and shredded
For presentation
  • 3 corn tortillas
  • vegetable oil
  • 1½ cups shredded Colby cheese
  • 8-10 slices avocado
  • coriander sprigs
Instructions
  1. In large pot, combine chicken stock, onion, carrots, celery, capsicum, potatoes, tomato paste, bay leaf, garlic, and oregano. Season to taste and bring to boil. Simmer 25 minutes.
  2. Add zucchini, tomatoes, and shredded chicken breast pieces. Bring to boil, then simmer 10 minutes. Remove from heat.
  3. Cut tortillas into matchstick size strips. Saute in hot oil until crisp. Drain on paper towels and set aside.
  4. To serve, place tortilla strips in individual bowls. Cover with shredded cheese and ladle in soup. Top with slice of avocado and coriander sprig.

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