Mexican-style chicken soup with avocado

Hello!

Today we will cook a very interesting soup. Chicken, rice, avocado, tofu, radish, coriander and nachos — this is an amazing combination )).

Difficulty: 3/10
Cooking time: 20 min.
Number of servings: 2-3

Ingredients:

• Chicken, fillet, 180 gr.
• Avocado, 1 PC.
• Chicken broth, 600 ml
• Tofu, 50 gr.
• Onion, 1 PC.
• Rice, 50 gr.
• Sweet paprika, 2 gr.
• Wheat tortilla, 2 PCs.
• Radish, 2 PCs.
• Lime juice, 5 ml
• Coriander
• Salt, pepper, olive oil

Preheat the oven to 220°C.

Grease the tortillas with olive oil, salt, sprinkle with paprika, bake in the oven for 5 minutes, let cool and break into pieces.

Clean the onion and cut it into half rings, avocado cut into slices, chicken into cubes, radishes in thin circles.

Heat a little olive oil in a saucepan and fry the onion over high heat for a minute and a half.

Add the chicken, reduce the heat to medium and cook, stirring, for a minute.

Wash the rice, add to the saucepan, pour in the broth, bring to a boil and cook over low heat for ten minutes. Add the lime juice, salt and pepper to taste.

Serve the soup with finely chopped coriander, avocado slices, tofu slices and crispy nachos.

Bon appetit!

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This recipe is on my website