Sopa de Tortilla

• 6 Pack tortillas
• 1 Olive oil or cooking spray
• 2 Skinless chicken breast fillets
• 1 Sachet taco seasoning mix
• 1 Litre chicken stock
• 3 cup Boiling water
• 2 packages 2 minute noodles, crunched up
• 600 grams Chunky salsa
• 1 1/2 cup Fresh continental parsley, roughly chopped
• 1 Punnet cherry tomatoes, chopped
• 1 Season to taste

1. Preheat oven to 180*C.
2. Cut buritto tortillas into approx 2cm wide by 7cm golden brown.
3. Brush chicken fillets with oil and sprinkle half the taco seasoning mix over chicken.
4. Heat some oil in a large pot/ sauce pan and cook chicken filletsuntil cooked through.
5. Remove chicken and slice thinly.
6. Add chicken stock and chunky salsa to pot, heat.
7. Add chicken slices, water, tomato and noodles (including flavour sachets) and simmer until noodles soften.
8. Add majority of of parsley and simmer for a further minute, saving a little to garnish over a drizzle of sour cream and serve with tortilla chips.
9. Doesn't really need seasoning on serving.
10. This soup tasted great- Enjoy!
11. Beef & Cheese Chimichangas with Sopa de tortilla & Salad O Mexico!

tortillas, olive oil, chicken, chicken, boiling water, minute noodles, salsa, fresh continental parsley, tomatoes, season

Taken from cookpad.com/us/recipes/480833-sopa-de-tortilla (may not work)