Zubereitung

1. 1

   Sweat the onion and garlic in a pot with a little oil and season with cumin.

2. 2

   Pour in the tomatoes and stock, slip in the whole chicken breast and simmer gently until the meat is cooked through.

3. 3

   Lift out the chicken, shred it with two forks and return it to the soup along with the corn.

4. 4

   Toast the tortilla strips in a dry pan until crisp. Season the soup with lime juice, salt and pepper and serve topped with avocado and tortilla strips.