El Matador Avocado and Chicken Soup
INGREDIENTS
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2 pounds boneless chicken breast
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2 tablespoons salt
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2 tablespoons granulated garlic
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1 cup chopped yellow onion
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3 quarts water
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4 cups cooked rice (white or Spanish)
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3 avocados
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3 limes or lemons
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3/4 cup Pico de Gallo (recipe follows)
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1/4 to 3/4 cup El Matador Special Sauce (recipe follows)
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4 (6-inch) round tortillas, cut into 2-inch strips and fried in hot oil until golden (or substitute tortilla chips)
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El Matador Special Sauce
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1 1/2 tablespoons vegetable oil
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1/4 cup all-purpose flour
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1 1/2 teaspoons black pepper
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1 1/2 teaspoons granulated garlic
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1 1/2 teaspoons cumin
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1 1/2 teaspoons chili powder
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4 cubes Knorr chicken bouillon
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2 large fresh whole tomatoes, peeled (see note) and chopped
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5c. water
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In a medium-size saucepan over low heat, heat the oil. Stir in flour, pepper, garlic, cumin and chili powder and cook 2 minutes. Add chicken bouillon and tomatoes. Add water slowly, whisking constantly until smooth. Simmer over low heat, stirring occ
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Note: To peel tomatoes, bring a medium-size pot of water to a boil. Cut an X on the top (stem side) of the tomato. Put the tomatoes in the boiling water and boil until the skin starts to pull away from the tomato. Drain and let cool. Remove the skin
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