Chicken avocado tortilla soup

Name: Chicken avocado tortilla soup
Yield: 4
Ingredients: 1 Chicken breast (Main); 1 small Onion; 2 Garlic cloves; 1 piece Cabbage, a good sized-chunk (Main); 1 tsp Cumin; 1 large handful Coriander stalks, reserve the leaves to serve (Main); 1 drizzle Vegetable oil; 4 cups Chicken stock, hot (Main); 1 Avocado, cut into chunks, along with finely sliced radish, tortilla chips and pickled jalapeno, to taste (Main)

for 4 people

Tam West

Warren Elwin

Food writer

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For extra goodness, make this soup with a nutritious homemade chicken stock base.

Soup

1	Chicken breast (Main)
1 small	Onion
2	Garlic cloves
1 piece	Cabbage, a good sized-chunk (Main)
1 tsp	Cumin
1 large handful	Coriander stalks, reserve the leaves to serve (Main)
1 drizzle	Vegetable oil
4 cups	Chicken stock, hot (Main)

Garnish

1	Avocado, cut into chunks, along with finely sliced radish, tortilla chips and pickled jalapeno, to taste (Main)

Directions

Slice the chicken breast down the middle, open it out and season with salt and pepper.
Fry on a hot grill pan to colour both sides, then remove and rest. Finely slice a small onion, cloves garlic, cabbage and coriander stems (reserve the leaves to serve).
Flash fry the veges and cumin in hot oil to soften and brown. Add the hot chicken stock, thinly sliced chicken breast and roughly chopped coriander leaves and simmer.
Ladle into bowls and garnish with chunks of avocado, finely sliced radish, tortilla chips and pickled jalapeno to taste.