home June 2011
• Serves: 4 • Preparation time: 10 minutes • Cooking time: 35 minutes • Oven temperature: grill
• 8 large tomatoes, halved
• 4 chicken breast fillets
• 3ml each ground cumin and coriander
• 30ml avocado oil
• 3 leeks, chopped
• 2 large carrots, grated
• 2 celery stalks, chopped
• 2 cloves garlic, finely chopped
• 1 Jalapeño pepper, chopped
• 1 litre chicken stock
• 250ml frozen corn kernels
• fresh coriander
• 1 ripe avocado, diced
• lime juice to taste
• tortilla chips
1 Arrange the tomatoes cut side up on a baking tray with the chicken. Season with cumin, coriander, salt and pepper and sprinkle half the oil over. Roast for about 15-20 minutes until the chicken is cooked.
2 Fry the leeks, carrot, celery, garlic and chilli in a little oil until glossy. Mash the roasted tomatoes, add them to the stock and corn and simmer for about 15 minutes. Shred the chicken, chop the coriander and stir into the soup. Spoon the soup into bowls. Sprinkle with the diced avocado and lime juice. Serve with tortilla chips, which can either be crumbled over the soup or used to dip into it.
