This soup is so good and very quick to make. The recipe is enough for 4-5 people if chicken is used, 4 people if you skip the chicken (see instructions below).
Prep: 15 minutes
Cooking time: 25 minutes
2 tbsp oil
1 onion, finely diced
4 garlic cloves, crushed
salt and pepper
1 tsp smoked paprika
1 tbsp tomato purée
1/2 tsp chili powder
2 tsp ground cumin
1 can tomatoes (400 ml)
1.5 liters (6 cups) chicken broth
400 gr chicken loins or breasts (cut into bit-size pieces)
1-2 lime, juice only
1 avocado, sliced
1 red onion, in rounds
fresh cilantro
a few tortilla chips
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Heat the oil in a medium pot over medium heat. Fry the onion and garlic until the onion becomes translucent. Season with salt and pepper. Now add the tomato purée, smoked paprika, chili powder and cumin and fry for 20-30 seconds or until it becomes fragrant. Now add the broth and tomatoes and let it boil. Add the chicken to the soup and lower the heat so it boils slowly. Let the chicken boil for 15 minutes.
Remove the chicken and shred it. Purée the soup with a stick blender or in a food processor if you want it smooth. Add the shredded chicken and squeeze some lime juice and taste until it’s how you want it.
Serve with sliced avacado, onion rounds and a few tortilla chips along with fresh cilantro.
You can make the soup vegetarian by skipping the chicken and using potatoes instead. You can also add whole kernel corn to make it more rich.
