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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Ingredients:
7 cups chicken broth |
1 medium yellow onion, diced |
2 carrots, peeled and diced |
2 stalks celery, diced |
1/2 bell pepper, seeded and diced |
1 potato, peeled and diced |
1/4 cup tomato paste |
1 bay leaf |
2 cloves garlic, peeled and chopped |
1 teaspoon dried mexican oregano |
salt |
ground white pepper |
1 zucchini, diced |
2 medium tomatoes, diced |
2 medium boneless skinless chicken breasts, poached and shredded |
3 corn tortillas |
vegetable oil |
1 1/2 cups shredded monterey jack cheese |
8 -10 slices avocados |
fresh cilantro stem |
Directions:
1. In large pot, combine chicken broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic and oregano.
2. Season to taste and bring to boil.
3. Simmer 25 minutes.
4. Add zucchini, tomatoes and shredded chicken breast pieces.
5. Bring to boil, then simmer 10 minutes before removing from heat.
6. Cut tortillas into matchstick size strips.
7. Sauté in hot oil until crisp.
8. Drain on paper towels and set aside.
9. To serve, place tortilla strips in individual bowls.
10. Cover with shredded cheese and ladle in soup.
11. Top with slice of avocado and cilantro sprig.
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