Chicken-and-Avocado Soup with Fried Tortillas

Name: Chicken-and-Avocado Soup with Fried Tortillas
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 jalapeño 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

Chicken-and-Avocado Soup with Fried Tortillas was pinched from <a href="http://www.foodandwine.com/recipes/chicken-and-avocado-soup-fried-tortillas" target="_blank" rel="noopener">www.foodandwine.com.</a>

"Here's a silky soup that doesn't rely on cream for its creamy texture; pureed avocados do the job nicely. It doesn't rely on long cooking for its full flavor, either—the soup's in the pot for less than ten minutes. Plus: More Soup Recipes and Tips..."

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 jalapeño 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

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes