Chicken Soup With Avocado And Crispy Tortilla Strips Recipe


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Type: Chicken Soup With Avocado And Crispy Tortilla Strips Free Cooking Recipe – Soups

Good stuff!

Ingredients / Directions
1 sm onion
2 garlic cloves
1/2 fresh jalape?o chile; or to taste
1/2 cup(s) packed fresh cilantro leaves
2 chicken breast halves with bones an (about 1 pound)
3 1/2 cup(s) chicken broth
3 cup(s) water
4 corn tortillas
1/2 cup(s) vegetable oil
2 firm-ripe California avocados
2 tbsp fresh lime juice Coarsely chop onion and garlic. Wearing rubber gloves
finely chop jalape?o. Chop cilantro. Remove and discard skin from chicken.
In a 3-quart saucepan cook chicken with onion
garlic
jalape?o
1 tbsp cilantro
broth
and water at a bare simmer until just cooked through
about 15 minutes.
Transfer chicken to a cutting board with tongs and
when cool enough to handle
shred meat
discarding bones. Pour broth mixture through a fine sieve into a bowl and return to cleaned pan.
Halve tortillas and cut crosswise into 1/8-inch-wide strips. In an 8-inch skillet heat oil over moderately high heat until hot but not smoking and
working in 3 batches
fry tortilla strips
stirring gently
until golden. With tongs transfer strips as fried to paper towels to drain.
Halve
pit
and peel avocados and cut flesh into 1/2-inch cubes. Add chicken to broth and heat over moderate heat until hot. Add remaining cilantro
avocado
lime juice
and salt to taste.
Serve soup garnished with tortilla strips.

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