Chicken Soup with Avocado and Crispy Tortilla Strips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 small onion |
2 garlic cloves |
1/2 fresh jalapeño chile, or to taste |
1/2 cup packed fresh cilantro leaves |
2 chicken breast halves with bones and skin (about 1 pound) |
3 1/2 cups chicken broth |
3 cups water |
4 corn tortillas |
1/2 cup vegetable oil |
2 firm-ripe california avocados |
2 tablespoons fresh lime juice |
Directions:
1. Coarsely chop onion and garlic. Wearing rubber gloves, finely chop jalapeño. Chop cilantro. Remove and discard skin from chicken.
2. In a 3-quart saucepan cook chicken with onion, garlic, jalapeño, 1 tablespoon cilantro, broth, and water at a bare simmer until just cooked through, about 15 minutes.
3. Transfer chicken to a cutting board with tongs and, when cool enough to handle, shred meat, discarding bones. Pour broth mixture through a fine sieve into a bowl and return to cleaned pan.
4. Halve tortillas and cut crosswise into 1/8-inch-wide strips. In an 8-inch skillet heat oil over moderately high heat until hot but not smoking and, working in 3 batches, fry tortilla strips, stirring gently, until golden. With tongs transfer strips as fried to paper towels to drain.
5. Halve, pit, and peel avocados and cut flesh into 1/2-inch cubes. Add chicken to broth and heat over moderate heat until hot. Add remaining cilantro, avocado, lime juice, and salt to taste.
6. Serve soup garnished with tortilla strips.
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