El Matador's 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 (see recipe below)
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1/4 to 3/4 cup El Matador Special Sauce (see recipe below)
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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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CONDIMENT
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Pico de Gallo
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Makes about 5 cups
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Preparation time: 10 minutes
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2 cups finely diced yellow onion
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7 jalapeno peppers, stemmed, seeded and minced (wear rubber gloves and be careful not to touch your eyes)
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1 1/2 cups finely diced tomato
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1 1/2 cups chopped cilantro
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CONDIMENT
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El Matador Special Sauce
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Makes about 3 cups
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Cooking time: 20 minutes
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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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5 cups water
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