Chicken and Avocado Soup with Fried Tortillas

  • Active Time 25m
  • Total Time 25m

Serves 4

Here's a silky soup that doesn't rely on cream for its creamy texture; pureed avocados do the job nicely. It doesn't rely on long cooking for its full flavor, either — the soup's in the pot for less than 10 minutes.

ingredients

  • 3 1/2 tablespoons cooking oil
  • 4 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
  • 1 clove garlic
  • 1 jalapeno chili, seeds and ribs removed
  • 2 ripe avocados, preferably Hass, skin and pit removed
  • 1 tablespoon lime juice
  • 1/4 teaspoon Tabasco sauce, plus more to taste
  • 3 1/2 cups water
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 onion, chopped
  • 3 cups canned low-sodium chicken broth or homemade stock
  • 1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2 x 1/4 x 1/4-inch strips

directions

In a large pot, heat 2 tablespoons of the oil over moderately high heat. Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes. Remove the tortillas from the pot and drain on paper towels.

In a blender, combine the garlic, jalapeno, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt and the pepper. Puree until smooth.

Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes. Add the avocado puree. Heat through, about 2 minutes. Serve the soup topped with the crisp tortilla strips.

Tip: EVEN EASIER:
 Use broken-up tortilla chips in place of the fried tortilla strips. WINE RECOMMENDATION: Rich avocados demand a full-bodied white wine. This is a great opportunity to drink one of those big, oaky California chardonnays that can overpower less flavorful foods.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2867

nutrition information per serving

381 calories; 18g total fat; 66mg cholesterol; 1128mg sodium; 23g carbohydrates; 7g fiber; 35g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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