Ingredients to make Mexican Soup:
- 1 unit of chicken breast
- 1 unit of white onion
- 4 units of ripe tomato
- 100 grams of fresh basil
- 2 units of avocado
- 200 grams of mozzarella cheese
- 300 grams of toasted corn tortillas or Nachos
- 1 unit of red pepper
- 1 pinch of salt
- 1 pinch of pepper
- 1 bay leaf
- 1 sprig of thyme
- 2 cloves of garlic
How to make Mexican Soup:
- Prelist all the ingredients.
- Heat a large pot over medium heat, add a little sunflower oil and brown the breast on both sides.
- Once the breast is golden, add water to cover and add bay leaf, thyme and if you want a few slightly crushed garlic cloves. Let the breast cook for about 20 minutes and remove it. Let this broth conserve for about 30 to 40 minutes maximum to concentrate the flavors.
- While the broth is reducing, chop the paprika, onion and tomato, all in small squares. In a large skillet, sauté the onion first, then the paprika, and finally add the tomato. Reserve.
- Once the broth is ready, add the sautéed vegetables that we made in step 4 and leave to keep for another 15 minutes. Once ready, the soup can be left with the texture as it is or if you prefer, you can blend it to obtain a more liquid result.
- Meanwhile, lay out the additional ingredients in individual dishes, forming stations so that each diner serves what they want in their Mexican soup. The idea of the soup is that each person serves what they want with these different options: Cheese, avocado, nachos, chicken and cream.
