Mexican Lime Soup

Ingredients

• 500 g chicken breast fillet (3 chicken breast fillets)
• Salt
• 6 Garlic cloves
• 1 tbsp oil
• 285 g corn (canned, drained weight)
• 1.75 l poultry broth
• 1 tsp Dried oregano
• 0.5 bunch cilantro
• 20 tortilla chips
• 3 jalapeños (jarred)
• 250 g tomatoes (3 tomatoes)
• 4 Spring Onions
• 1 Avocado
• 3 limes

Instructions

1. 1.

   Wash chicken breast fillets and cut into 2 cm cubes.

2. 2.

   Bring plenty of salted water to a boil and blanch the chicken cubes for 1 minute. Drain and let sit dry—blanching prevents cloudiness in the soup.

3. 3.

   Peel garlic and slice thinly.

4. 4.

   Heat oil in a pot, sauté garlic for 1 minute while stirring.

5. 5.

   Drain corn, add it with the chicken to the pot and sauté briefly. Add broth and dried oregano. Bring to a boil and simmer for 10 minutes.

6. 6.

   Wash cilantro, shake dry, pluck leaves and roughly chop. Crush tortilla chips. Roughly chop jalapeños.

7. 7.

   Wash tomatoes, cut off stems, roughly chop. Wash spring onions, trim, slice into rings. Halve avocado, remove pit, scoop flesh from skin and cube. Place all prepared ingredients in small bowls.

8. 8.

   Cut limes in half and squeeze out juice. Season soup with 75 ml lime juice and simmer for another minute. Serve soup with the remaining prepared ingredients so everyone can assemble their own garnish.