Serves 8 (including one Sundance!)

Ingredients

quantity		ingredient		step
3-4		large Mexican tortillas		1
		vegetable oil		1
200 g		onion, chopped		2
1		celery rib, thinly sliced		2
1		carrot, thinly sliced		2
1		jalapeno or serrano chilli, stemmed, seeded and finely chopped		2
20 g		garlic, minced		2
1		bay leaf		2
¼		teaspoon dried Mexican oregano, crumbled		2
1		large tomato, peeled and chopped		3
2 l		chicken stock		4
750 g		boneless, skinless chicken breasts		4
2		green onions, finely chopped (what's that?)		5
3		limes, juiced (about 100 ml)		5
1		large avocado, peeled, pitted and coarsely chopped		6
2		tablespoons chopped fresh coriander leaves		6

Preparation

1. Cut the tortillas into 5 mm strips. Heat the oil in a frying pan and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Set fried tortilla strips aside and reserve the vegetable oil.

2. Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno chilli. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute.

3. Add the tomato. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes.

4. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.

5. When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot.

6. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and coriander and serve immediately.