If you're craving some healthy warm soup this shivery cold winter then this is the perfect soup to try! After normally sunny Santa Barbara received more than a years worth of rain in just a short week, and everyone in sight was sneezing and coughing with colds, we were dying to eat some hearty, healthy, and tasty chicken soup.
Tortilla Soup with Chicken and Avocado
1/2 cup vegetable oil
1 yellow onion, sliced thinly
2 cloves garlic
1/4 cup chopped fresh cilantro
1 cup crushed plum tomatoes
1/2 teaspoon ground cumin
4 cups chicken stock
1 skinless, boneless chicken breast cut into bite size pieces
salt and pepper
Crunchy Tortilla Strips
1 dried chile, such as ancho seeded
1 avocado, pitted and diced
1/4 cup shredded jack cheese
2 teaspoons lime juice
1/4 cup light sour cream
2 tablespoons chopped cilantro
Saute the onion, garlic and 2 tablespoons of the cilantro in a frying pan with 1 tablespoon of hot oil until golden brown. Then blend the mixture and tomatoes either in a food processor or blender (or my handy magic blender stick). In the same frying pan, add one more tablespoon of oil, the tomato mixture and the cumin, and cook until dark about 5 minutes. Transfer the mixture to a large saucepan on low heat and add the stock. cover partially and stir for about twenty minutes. Add the chicken strips and simmer until they are opaque throughout about 3 minutes. Season with salt and pepper. Serve the soup with a mixture of all the toppings, and enjoy!
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