• 450g Sadia Chicken Breasts
  • 2 litres Chicken stock
  • 1 tablespoon Olive oil
  • 1 Onion, finely chopped
  • 1 garlic clove Garlic clove, crushed
  • 3 Ripe tomatoes, cut into wedges
  • ½ teaspoon Cumin
  • ½ teaspoon Cayenne peppe
  • 2 tablespoons Lime juice
  • 8 Small corn tortillas
  • ¼ cup Vegetable oil
  • 1 Large avocado, peeled and sliced
  • 2 tablespoons Chopped coriander, to serve



Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, tomatoes and spices. Cook, stirring occasionally, for 6-8 minutes, until the tomatoes are tender.


Add the chicken stock and bring to a boil. Add the Sadia Chicken Breasts and simmer, covered for 10 minutes, until the chicken is just cooked through. Remove the chicken from the stock with tongs and, using two forks, pull the chicken into shreds. Return the shredded chicken to the saucepan and add the lime juice. Taste and season with salt and pepper. Cover and keep warm


Cut the tortillas into 1 cm strips. Heat the vegetable oil in a small saucepan and cook the tortilla strips, in batches, for 1-2 minutes, until golden and crisp. Drain on paper towels.


Ladle the soup among the serving bowls. Top with avocado, coriander and tortilla strips.

What do you think about our recipe? Do you love it?