6 tbsp olive oil
    8 El Sabor® Wraps Original, halved and cut crosswise into thin strips
    1 onion, chopped
    4 cloves garlic, smashed
    1 tbsp paprika
    2 tsp cumin
    1 tsp coriander
    1 tsp chili powder
    ¼ tsp cayenne
    7 cups chicken broth
    3 cups crushed tomatoes
    2 bay leaves
    2 ½ tsp salt
    800gr chicken breasts, cut into pieces
    1 avocado, diced
    100gr cheddar, grated
    Lime wedges, for serving


  1. In a large pot, heat the olive oil over moderately high heat. Add half the tortilla strips and cook, stirring, about 1’.
  2. Remove with a spoon and drain on paper towels. Repeat with the remaining tortilla strips.
  3. Reduce the heat to moderately low. Add the onion, garlic, and spices and cook, stirring, for 5’. 
  4. Add the broth, tomatoes, bay leaves, salt, cilantro leaves and 1/3 of the tortilla strips. Bring to a simmer for 30’ and remove the bay leaves.
  5. In a blender, puree the soup, pour it back into the pot. 
  6. Add the chicken and bring the soup to a simmer about 1’. Add the avocado.
  7. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. 
  8. Sprinkle with the chopped cilantro and serve with the lime wedges.



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