Recipe by Athena Loizidou
Hot soup from Mexico, made in a different way but so delicious!
Hot soup from Mexico, made in a different way but so delicious!
Preparation time: 15 ‘
Cooking time: 20 ‘
Total time: 35 ‘
Servings: 6
Calories per serving: 310
Materials
2 tbsp. olive oil
15 cherry tomatoes cut in half
1 onion, sliced
1 package (400 gr.) Chopped tomatoes
1 tablespoon olive oil
200 gr. chicken breast fillet, cut into strips
1 liter of water
1 cube of KNORR vegetable broth
1 tbsp. chili powder
2 tbsp. cumin
2 tbsp. dried oregano
Salt and pepper
For the avocado cream
The crumb of 1 medium, ripe avocado
200 gr. strained yogurt
Juice of 1 lime
Salt
For serving
200 gr. cooked rice
Trimmings
Coriander leaves
Slices of lime
Implementation
Preheat the oven to 240 ° C. In a pan, mix the olive oil, cherry tomatoes and onion. Transfer to the oven and bake for 10 minutes.
2. At the same time, place a large saucepan over medium heat and heat the olive oil. Fry the chicken for 1 minute. Add the tomatoes, water, broth, chili, cumin and oregano. Season with salt and pepper. Bring the mixture to a boil. Transfer the cooked cherry tomatoes and onions to the pot, stir and simmer together for 2-3 minutes.
3. Meanwhile, make the avocado cream. Add all the ingredients to a bowl and mix.
5. Distribute the cooked rice in the serving bowls, add spoons from the soup. Finish with spoons of avocado cream and coriander leaves. We enjoy!
