Mexican chicken soup | Olymel

Ingredients

• 2 x 175 g Olymel mexican chicken thigh strips
• 1 onion, chopped
• 2 garlic cloves, minced
• 15 ml (1 tbsp) olive oil
• 1 can (398 ml) diced Italian tomatoes, drained
• 1.5 litres (6 cups) chicken broth
• 1 lime, washed and halved
• Salt and pepper
• 1 flour tortilla
• 1 tablespoon olive oil
• 2 green onions, thinly sliced
• 1 mango, diced (optional)
• 1 avocado, sliced (optional)
• Fresh cilantro, chopped, to taste
• 1 lime, cut into wedges
• Sour cream
• In a saucepan, soften the onion and garlic in olive oil.
• Add the tomatoes, broth, and lime halves. Season with salt and pepper. Cover and bring to a boil. Simmer over low heat for 15 minutes.
• Remove the lime, add the chicken and continue cooking for 5 minutes. Adjust seasoning.
• Preheat the oven to 190°C (375°F).
• Pour the soup into 4 large bowls. Top with green onions, mango, and cilantro. Sprinkle with tortilla strips and avocado slices. Serve with lime wedges and sour cream.