Chicken Tortilla Soup Recipe | The Cooking Cat

Ingredients

• 6 corn tortillas, slightly aged and dried
• 60 ml (¾ Cup) extra virgin olive oil
• 125 ml (½ Cup) finely chopped onions
• 1 medium jalapeño chili, seeded, and finely chopped
• 2 teaspoons garlic, minced
• 4 cups chicken stock
• 1 x 410 g can whole peeled tomatoes
• ½ teaspoon kosher salt
• 400 g chicken breast fillets, shredded
• 1 ripe avocado
• ½ cup mature cheddar cheese
• 1 handful chopped cilantro (coriander)