Chicken Tortilla Soup

Rub salt and pepper to the chicken and bake in a preheated oven for 10 mins at 400F, 5 mins on each side.

In a deep sauce pan melt 1tbsp of butter.

Add fennel seeds and dry basil.

Add onions and garlic and saute till onions are light brown.

Add peas, sweet corn and carrots and saute them for five mins.

Add salt, garam masala and chilli powder and mix with veggies well for 1-2 mins

Add the baked chicken and chicken broth to the pan and cook for 10mins with closed lid.

Chicken should be well cooked in the broth by now and can be easily shredded with a fork into pieces.

After shredding the chicken to pieces add 1/2tbsp butter and close the lit and let it cook for another 5 mins.

Add black pepper and fresh corriandor and turn off the stove.

Take the soup into a bowl add sour cream and tortilla chips and enjoy the soup.