Chicken-and-Avocado Soup with Fried Tortillas

Name: Chicken-and-Avocado Soup with Fried Tortillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 ripe avocados, preferably Haas, skin and pit removed; 710 milliliters canned low-sodium chicken broth or homemade stock; 4 Tbsps cooking oil; 24 inches corn tortillas, halved and cut crosswise into 1/4-inch strips; 1 clove garlic; 0 teaspoons fresh-ground black pepper; 1 jalapeño chile, seeds and ribs removed; 1 Tbsp lime juice; 1 onion, chopped; 2 teaspoons salt; 454 grams boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips; 0 teaspoons Tabasco sauce, plus more to taste; 828 milliliters water

Chicken-and-Avocado Soup with Fried Tortillas might be just the main course you are searching for. One serving contains 605 calories, 32g of protein, and 33g of fat. This gluten free and dairy free recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. A mixture of jalapeño chile, salt, corn tortillas, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

In a large pot, heat 2 tablespoons of the oil over moderately high heat.

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Cooking Oil

Equipment you will use

Pot

Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes.

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Tortilla

Remove the tortillas from the pot and drain on paper towels.

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Tortilla

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Paper Towels

Pot

In a blender, combine the garlic, jalapeo, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.

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Lime Juice

Avocado

Tabasco Sauce

Garlic

Pepper

Water

Salt

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Blender

Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat.

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Cooking Oil

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Pot

Add the onion and cook, stirring frequently, until translucent, about 5 minutes.

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Onion

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.

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Whole Chicken

Broth

Water

Salt

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Pot

Add the avocado puree.

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Avocado

Heat through, about 2 minutes.

Serve the soup topped with the crisp tortilla strips.

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Tortilla Strips

Soup

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.

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White Wine