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Add a photoChipotle chiles en adobo give this soup a distinctive, authentic and spicy flavor
Ingredientes
- 1 and 3/4# tomatoes
- 1/2 C peanut oil (or veg oil)
- 6 corn tortillas cut in strips
- 1 med white onion, chopped
- 1/2 head garlic, cloves separated and finely chopped
- 12 C chicken stock
- salt and pepper to taste
- 10 chiles en adobo (one 7oz. can is plenty our supermarket sells them, but you may have to go to a Mexican store)
- 1 Haas avocado, peeled and diced
- 1/4# queso fresco (usually round - can substitute Manchego or Muenster)
- 1-1/2 C shredded poached chicken
- 1/2 C finely chopped cilantro leaves
- 2 limes, quartered
Direcciones
- blanch and peel the tomatoes, allow to cool and puree
- heat oil, add tortilla strips, fry until brown, dry on paper towels, reserving some of the oil (2 or 3 T)
- put the reserved oil in a heavy stockpot and saute the onion until clear (about 3 min)
- add the garlic and cook 2 more min
- add the tomato puree and cook about 10 more minutes
- add the chicken stock, lower heat and simmer, covered, about 1/2 hour
- add salt and pepper
- in each bowl put one chile (I cut them into thirds or quarters), a few avocado chunks, some cheese cubes, shredded chicken, chopped cilantro and fried tortilla strips
- add soup, squeeze in some lime juice and serve
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 368g | |
| Recipe makes 10 servings | |
| Calories 229 | |
| Calories from Fat 149 | 65% |
| Total Fat 16.76g | 21% |
| Saturated Fat 3.28g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 476mg | 20% |
| Potassium 384mg | 11% |
| Total Carbs 11.8g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.84g | 1% |
| Protein 8.79g | 14% |
