Mexican Soup by Zarnak Sidhwa

Ingredients:

• Chicken broth 3 cups
• Sliced onions 1/2 cup
• Diced potatoes 1 cup
• Green capsicum (diced) 1 cup
• Minced garlic 2 tsp
• Boneless chicken breast (thin strips) 2
• Pureed tomatoes 1 cup
• Chopped jalapeno peppers 1 tsp
• Ground cumin 1/2 tsp
• Corn tortillas (6-inch) 4
• Lemon juice 1 tbsp
• Chopped coriander 1/4 cup

Method:

1. Bring 1/2 cup of stock to boil.
2. Add onions, potatoes, capsicum and garlic and cook for 5 minutes.
3. Add chicken and cook.
4. Add jalapeno peppers, tomatoes, cumin and rest of the stock and bring mixture to a boil.
5. Simmer soup for 15 minutes, uncovered or until the potatoes are done.
6. Add coriander and lemon juice to the pot and stir well.
7. Spray tortillas on both sides with nonstick cooking spray.
8. Cut them into strips and bake them on baking sheet at 180 degrees C for 15 minutes.
9. Serve the soup with tortilla strips.