Tomatoes: 6 each, whole, Roma kind
Olive oil: 125 ml, divided
Salt: To taste
Onion: 1, medium, diced
Celery: 1/2, diced
Chili pepper: 2, diced, Pasilla and Jalapeño variety
Garlic: 50 g, chopped
Chicken stock: 1,5 l, hearty
Lime juice: 125 ml
Cayenne pepper: 2,5 g
Chili pepper: 5 g
Cumin seeds: 5 g, ground
Paprika: 7,5 g
Bay: 1 leaf
Chicken: 2 breasts, boneless, cut into strips
Coriander: 30 ml, fresh leaves
Pepper: To taste
Tortilla Chips: To taste
Avocado: To taste
Chili pepper: To taste, Jalapeño variety
Sour cream: To taste
Check out this Mexican tortilla soup: a hot and delightful chicken recipe by actress, model and cook Eva Longoria!
Preheat oven to 180°C.
In a bowl, toss tomatoes with half the oil, 5 g salt, and a pinch of black pepper.
Spread on a baking pan and roast until light brown, 25 to 30 minutes.
While tomatoes are roasting, in a stockpot over medium heat, sauté onion, celery, peppers, and garlic in remaining oil.
Stir frequently until soft and translucent.
To stockpot add chicken stock, lime juice, cayenne, chili powder, cumin, paprika, and bay leaf.
Bring to a boil, then reduce to a simmer.
Simmer 20 minutes.
Remove roasted tomatoes from oven (peel should be falling off), and add to broth.
Add chicken-breast strips and simmer 10 minutes.
Using an immersion hand blender, or in batches in a food processor or blender, blend soup until smooth.
Season with salt and pepper to taste.
