Mexican Tortilla Soup Recipe

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Mexican Tortilla Soup
Roast Chicken – 1 cup, shredded
Tomatoes – 125 gms, diced
Coriander Leaves – few, chopped
Tortilla Chips – 1/4 cup, crushed
Avocado – 1, peeled, hulled, sliced
Mozzarella Cheese – 1/4 cup, shredded
Garlic – 1 clove, minced
Onion – 1/2, large, chopped
Green Capsicum – 1, small, chopped
Oil – 3/4 tblsp
Cumin Powder – 1/3 tsp
Red Chilli Powder – 1/3 tsp
Chicken Stock – 2 cups (or plain water)
Parsley – few, chopped, for garnish


1. Heat oil in a large pot over medium flame.
2. Saute the garlic for 30 seconds.
3. Add the capsicum and onions.
4. Saute for 2 minutes or until the onions turn translucent.
5. Add cumin powder and red chilli powder.
6. Pour the chicken stock and tomatoes.
7. Bring to a boil and reduce flame to low.
8. Simmer for another 5 minutes.
9. Add 3/4 cup of chicken and simmer for 2 minutes.
10. Add the coriander leaves and stir well.
11. Simmer for a minute more and remove.
12. Pour into individual serving bowls.
13. Top up with avocado slices, cheese, remaining chicken and tortilla chips.
14. Garnish with parsley.
15. Serve.

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