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Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 2 quart chicken stock
- 1 ounce garlic chopped
- 4 x corn tortillas toasted and crushed
- 2 Tbsp. cilantro minced
- 9 ounce onion pureed
- 9 ounce tomato puree
- 1 Tbsp. cumin grnd
- 2 tsp chili pwdr
- 2 x bay leaves
- 1Â 3/4 ounce cheddar cheese shredded
- 3 x tortillas julienned, dry
- 7 ounce skinless boneless chicken breast grilled, allumette
- 3Â 1/2 ounce avocado diced
Direcciones
- 1. Heat a small amount of the chicken stock and smother the garlic in it.
- 2. Add in the crushed tortillas, cilantro, and onion and tomato purees, bring to a simmer.
- 3. Add in the remaining chicken stock, cumin, chili pwdr, and bay leaves.
- Simmer till the soup has a full flavor.
- 4. Strain through a medium strainer.
- 5. Garnish each portion of soup with cheese, tortilla strips, chicken, and avocado.
- The Professional Chef's Techniques of Healthy Cooking/The Culinary
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 10 servings | |
| Calories 159 | |
| Calories from Fat 44 | 28% |
| Total Fat 4.97g | 6% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 511mg | 21% |
| Potassium 464mg | 13% |
| Total Carbs 20.6g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 2.71g | 2% |
| Protein 9.13g | 15% |
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