Shredded chicken in a tomato-chile broth with crispy tortilla strips and avocado. Layers of texture and heat.
40 minTotal time
6Serves
3Steps
MexicanCuisine
Method
- Finish
Poach chicken
Simmer chicken in stock with onion and garlic until cooked, 25 minutes. Shred meat.
Why: Poaching keeps chicken moist for shredding.
Cook from here - Finish
Build soup
Add tomatoes and chipotle to stock. Simmer 15 minutes.
Why: Chipotle adds smoky depth.
Cook from here - Serve
Serve
Ladle soup into bowls. Top with tortilla strips, avocado, coriander and lime.
Why: Toppings add crunch and freshness.
Cook from here
Chef's tip
Bake tortilla strips at 200°C instead of frying for a lighter crunch.
