Ingredients
4 x 15 cm corn tortillas, julienned
1½ tbsp rice bran oil
1 white onion, sliced thinly
¼ tsp SIDS CRAZY SALT
8 cloves garlic, thinly sliced
4 fresh jalapeno peppers, sliced
250 g chicken breast halves, cut into thin strips
1 litre chicken stock
¼ cup fresh lime juice
1 tomato, seeded & diced
SIDS SALT & PEPPER to taste
1 avocado, peeled, pitted & diced
¼ cup chopped fresh coriander
Directions
Preheat oven to 200°C. Arrange tortilla strips on a baking tray. Bake in the oven until lightly browned, 3-5 minutes.
Heat oil in a large saucepan over medium heat. Cook onion, SIDS CRAZY SALT, garlic, and jalapenos in oil until lightly browned, 4-5 minutes. Stir in chicken, chicken stock, lime juice, tomato, SIDS SALT & PEPPER. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and coriander and heat through, 3-5 minutes. Adjust seasonings to taste.
Ladle soup into bowls and sprinkle with tortilla strips to serve.
