Chef Sunil Chauhan

Ingredients

• Cut tortillas into thin strips and fry them in batches in the hot oil until crisp.
• Remove from the pan and allow them oil to drain on a paper towel.
• Chicken into small cubes. Set aside
• Heat a pot with oil over medium heat.
• Add chopped onion and garlic and sauté for a while.
• Add chicken to pot. Season with roasted cumin powder, salt and crushed black pepper.
• Cook vegetables with chicken for 2-3 minutes.
• Add tomatoes, tomato sauce and stock. Mix well together and cook for a minute.
• Pour in chicken broth into the pan and cook until boil.
• Once broth boil, let it simmer further for 15 mins.
• For serving the soup, take a large soup bowl, pour soup into it with all veggies and chicken chunks.
• Add crispy fried tortilla strips, with scatter of shredded cheese and a dollop of sour cream.
• Garnish soup with some pieces of avocado, fresh cilantro/parsley and lime wedges.
• Serve hot.