![tortilla-mejicano-soupe-mexicaine-avocat-coriandre Un bol fumant de soupe mexicaine avec des garnitures de quartiers de lime, d'avocat, de crème sure, de coriandre et de lanières de tortillas croustillantes. Un autre bol de soupe et une assiette de tortillas supplémentaires sont également visibles.](https://mejicano.ca/wp-content/uploads/2023/10/tortilla-mejicano-soupe-mexicaine-avocat-coriandre-1.jpg)
STEPS
- Preheat the oven to 350 °F.
- In a large saucepan, sauté the onions in half the oil for 2 to 3 minutes.
- Add the tomatoes, kidney beans, corn and chicken broth.
- Bring to a boil, then lower the heat and simmer for 10 minutes.
- Place the tortilla strips on an oven-safe sheet and sprinkle with the rest of the oil. Salt to taste.
- Bake the tortilla strips for 8 to 10 minutes and set aside.
- Add the pulled chicken to the soup and cook 5 minutes.
- While the soup is cooking, peel and slice the avocados.
- Ladle the soup into bowls and garnish with avocado slices and a tablespoon (15 mL) of sour cream. Top with the tortilla strips.