Рецепт Avocado Chicken Tortilla Soup
I thought this soup was delicious, but it was not a favorite of my families. I think the color didn’t set well with everyone. I don’t think they could get past it. I thought it was a beautiful color of green and it was super creamy! I loved the creaminess and the delicious flavor. I love the idea of adding avocados to a recipe to make it creamy! Quick, and delicious!
Ingredients:
- 1 lb. boneless skinless chicken breasts (Cut into bite size pieces)
- 1 Tbsp. vegetable oil
- 1 cup chopped green onions
- 1 jalapeño, finely chopped
- 2 cloves garlic, minced
- 32 oz. carton chicken broth
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt or to taste
- 1/3 cup chopped cilantro
- 3 Tbsp. fresh lime juice
- 2 large avocados, pits removed, scooped out of the shell
- 1 Roma tomato, diced
Directions:
Heat the oil in a large sauce pot over medium heat.
Add the onions, jalapeño and garlic. Sauté about 2 minutes until the onion has started to soften.
Add in the chicken breasts, cumin, and chicken broth. Let simmer until the chicken is cooked through, 10-15 minutes
Remove the chicken from the pot, then shred it into smaller pieces when it has cooled enough to handle.
In a glass blender jar, puree the cilantro and 1 ½ of the avocados with a portion of the broth until creamy. Add the rest of the broth and pulse a few times to combine.
Season to taste with salt and pepper (I added 1/2 tsp kosher salt but add more if you use reduced-sodium broth). Add the broth back to the pot if you used a regular blender.
Stir in the chicken and lime juice.
Original Recipe Source
Related