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Receta Chicken Avocado Tortilla Soup
by Global Cookbook

Chicken Avocado Tortilla Soup
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  Raciónes: 6

Ingredientes

  • 1/3 c. minced onion
  • 3 x garlic cloves peeled, minced
  • 3/4 tsp grnd cumin
  • 3/4 tsp dry oregano
  • 1/4 tsp chili pwdr
  • 1/4 tsp freshly-grnd black pepper
  • 8 c. fat-skimmed chicken broth
  • 1 can diced tomatoes - (14 ounce)
  • 1 can diced green chilies - (4 ounce)
  • 10 x corn tortillas - (6" dia)
  • 5 1/2 lb boned skinned chicken breasts
  • 1 x hard-ripe avocado - (1/2 lb)
  • 2 Tbsp. minced fresh cilantro Salt to taste
  • 1/2 c. shredded reduced-fat sharp cheddar cheese

Direcciones

  1. In a 5- to 6-qt nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili pwdr, and pepper till spices are fragrant, about 1 minute. Add in broth, tomatoes (including juice), and green chilies. Cover and bring to a boil over high heat.
  2. Meanwhile, stack tortillas and cut into 1/8-inch-wide strips. Add in to boiling broth. Reduce heat, cover, and simmer for 15 min, stirring occasionally.
  3. Rinse chicken and cut into 1/2-inch pcs. Peel the avocado, pit, and thinly slice.
  4. Add in chicken to broth and return to a boil over high heat. Reduce heat, cover, and simmer till chicken is white in center (cut to test), about 5 min. Stir in cilantro and salt to taste. Ladle into soup bowls, garnish with avocado, and add in cheese to taste.
  5. This recipe yields 6 servings.
  6. Comments: The thinly sliced corn tortillas thicken the soup as they dissolve.