Halwai October 8, 2017

Ingredients:

• 4 Corn tortillas, torn into spoon-sized pieces
• 8 cups – Chicken stock
• 5 Garlic cloves, minced
• 1 large onion, pureed
• 3 large, ripe tomatoes, peeled and pureed
• 1/4 cup – canned Tomato puree
• 1/4 cup – fresh Lime juice
• 1 tbsp – chilli powder
• 1 tsp – ground cumin
• 1 tbsp – canned chipotle chilies in adobo sauce (optional)
• 1/2 cup – fresh Cilantro leaves, chopped
• 3 tbsp – Olive oil
• pepper to taste
• salt to taste
• Garnish:
• 1 skinless, boneless Chicken breast, cooked and chopped
• 1 ripe avocado, peeled, seeded and chopped
• 1 cup – shredded cheddar cheese
• crispy tortilla chips, cut into strips like noodles

Method:

  1. The onion and tomato may be pureed together in your blender or food processor.
  2. Heat the olive oil in a large soup pot.
  3. Saute the tortilla pieces with the garlic until tortillas soften.
  4. Add the pureed onion, tomato and bring to a boil.
  5. Add the canned tomato puree, lime juice, chili powder, cumin, chipotle chillies in adobo sauce (if using) and chicken stock.
  6. Bring to a boil again and reduce heat.
  7. Cover and simmer for 30 minutes.
  8. Check seasonings and add salt and pepper as desired.
  9. Serve hot.
  10. Garnish each serving with cooked chicken breast, avocado, cheddar cheese and crisp tortilla strips.