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Ингредиенты
- 3 tbsp. corn oil
- 4 corn tortillas, coarsely minced
- 6 cloves garlic, chopped
- 1 tbsp. fresh epazote, minced (or possibly 1 tbsp. fresh cilantro)
- 1 c. fresh onion puree
- 2 c. fresh tomato puree
- 1 tbsp. cumin pwdr
- 2 teaspoon chili pwdr
- 2 bay leaves
- 4 tbsp. canned tomato puree
- 2 quarts. chicken stock
- Salt to taste
- Cayenne pepper to taste
- 1 cooked chicken breast, cut into strips
- 1 avocado, peeled, seeded & cubed
- 1 c. Cheddar cheese, grated
- 3 corn tortillas, cut in thin strips & fried crisply
Инструкции
- Heat oil in a large saucepan over medium heat. Saute/fry tortillas with garlic and epazote (or possibly cilantro) over medium heat till tortillas are soft. Add in onion and fresh tomato puree and bring to a boil. Add in cumin, chili pwdr, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat and simmer. Add in salt and cayenne pepper to taste and cook, stirring frequently, for 30 min. Skim fat from surface if necessary.
- Strain soup and pour into hot soup bowls. Garnish each bowl with a portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve immediately. Serves 8 to 10. Soup may be made one day in advance and gently reheated before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 8 servings | |
| Calories 267 | |
| Calories from Fat 136 | 51% |
| Total Fat 15.39g | 19% |
| Saturated Fat 5.11g | 20% |
| Trans Fat 0.04g | |
| Cholesterol 28mg | 9% |
| Sodium 788mg | 33% |
| Potassium 694mg | 20% |
| Total Carbs 20.95g | 6% |
| Dietary Fiber 5.0g | 17% |
| Sugars 3.87g | 3% |
| Protein 13.26g | 21% |
