Chicken-And-Avocado Soup With Fried Tortillas Recipe

Name: Chicken-And-Avocado Soup With Fried Tortillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 tablespoons cooking oil; 4 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips; 1 clove garlic; 1 jalapeno chile, seeds and ribs removed; 2 ripe avocados, preferably Haas, skin and pit removed; 1 tablespoon lime juice; 1/4 teaspoon Tabasco sauce, plus more to taste; 3 1/2 cups water; 1 1/2 teaspoons salt; 1/4 teaspoon fresh-ground black pepper; 1 onion, chopped; 3 cups canned low-sodium chicken broth or homemade stock; 1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips

Servings: persons

3 1/2 tablespoons cooking oil
4 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 clove garlic
1 jalapeno chile, seeds and ribs removed
2 ripe avocados, preferably Haas, skin and pit removed
1 tablespoon lime juice
1/4 teaspoon Tabasco sauce, plus more to taste
3 1/2 cups water
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 onion, chopped
3 cups canned low-sodium chicken broth or homemade stock
1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips

1
In a large pot, heat 2 tablespoons of the oil over moderately high heat. Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes. Remove the tortillas from the pot and drain on paper towels.
2
In a blender, combine the garlic, jalapeno, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.
3
Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes. Add the avocado puree. Heat through, about 2 minutes. Serve the soup topped with the crisp tortilla strips.
4
Wine Recommendation: Rich avocados demand a full-bodied white wine. This is a great opportunity to drink one of those big, oaky California chardonnays that can overpower less flavorful foods.
5
Notes: Even easier: Use broken-up tortilla chips in place of the fried tortilla strips.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 1/2 tablespoons cooking oil, 4 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips, 1 clove garlic, 1 jalapeno chile, seeds and ribs removed, and more.

Yes, Chicken-And-Avocado Soup With Fried Tortillas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-And-Avocado Soup With Fried Tortillas

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