Tortilla Soup With Chicken And Avocado Food

AVOCADO SOUP WITH CHICKEN AND LIME

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
• Bake in the preheated oven until lightly browned, 3 to 5 minutes.
• Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
• Ladle soup into bowls and sprinkle with tortilla strips to serve.

CHICKEN TORTILLA SOUP I

Steps:

• In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

CHICKEN TORTILLA AVOCADO SOUP

Steps:

• Mix broth, garlic, onion, chili powder, adobo seasoning and can of diced tomatoes and chiles in large soup pot.
• Bring to boil, reduce heat and simmer 30 minutes for flavors to blend.
• Add carrots, celery, chicken and rice and cook 30 minutes more, or until rice is tender.
• In individual heat-proof bowls, place two tortillas cut into strips.
• Ladle soup over the tortillas and sprinkle with 1/2 cup cheese.
• Place under broiler until cheese melts.
• Remove from oven, top with 1/2 sliced avocado and serve immediately.

CHICKEN TORTILLA SOUP WITH AVOCADO

Steps:

• Heat a medium saucepan over medium-high heat. Add the water, onion, and celery and cook until slightly tender, about 3 minutes.
• Add the chicken stock, chicken breast, and chipotle, bring to a boil.
• Add the tortillas and cilantro. Stir to mix. Ladle into 4 bowls, sprinkle with cheese and top with equal amounts of avocado.

CHICKEN TORTILLA SOUP WITH AVOCADO

Steps:

• Saute the chicken breasts on both sides in a skillet until cooked. Let the chicken cool and then shred it.
• Pour the olive oil into a large soup pot and saute the onion for a few minutes.
• Stir in the garlic, chicken, corn, green chilies, cilantro, cumin, chili powder, salt and pepper, and cook for a few minutes.
• Stir in the broth, tomatoes, bay leaf and lime juice. Bring the soup to a boil and simmer on low for 30 minutes.
• Prepare tortilla strips while the soup is cooking. Older tortillas will dry out more quickly and remain crisper in the soup. Preheat the oven to 400 degrees F. Lightly spray or brush both sides of the tortillas with vegetable oil. Slice them into thin strips. Spread the strips across a cookie sheet, and bake them for about 10 minutes until they're all crispy, stirring halfway through cooking time.
• Serve the soup in bowls, discarding the bay leaf. Peel, pit and chop the avocado, and sprinkle it into the soup along with the tortilla strips and cheese. Alternatively, place the tortilla strips in the bowl first and serve the soup over them.
• TIPS & WARNINGS: If you have only fresh tortillas, you may need to bake them in the oven longer. Alternatively, you can deep fry both older tortilla strips and fresh tortillas strips that have been dried out in the oven. Drain the fried strips on paper towels before adding to the soup.

CHICKEN SOUP WITH AVOCADO AND CRISPY TORTILLA STRIPS

Steps:

• Coarsely chop onion and garlic. Wearing rubber gloves, finely chop jalapeño. Chop cilantro. Remove and discard skin from chicken.
• 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.
• 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.
• 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.
• 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.
• Serve soup garnished with tortilla strips.

VEGETARIAN TORTILLA SOUP WITH AVOCADO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange tortilla strips on a baking sheet and lightly with cooking spray.
• Bake in the preheated oven until golden and crispy, 8 to 10 minutes.
• Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add tomatoes with juice, zucchini, corn, and mushrooms; saute until zucchini is slightly softened, 3 to 4 minutes.
• Mix vegetable broth, chili powder, hot sauce, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup until vegetables are tender, 20 to 25 minutes. Stir cilantro into soup and remove stockpot from heat.
• Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.

TORTILLA SOUP WITH CRISP TORTILLAS AND AVOCADO RELISH

Steps:

• Make soup:
• Preheat broiler.
• Coarsely chop onion. In a well-seasoned 9-inch cast-iron or other heavy ovenproof skillet arrange onion, tomatoes, and garlic in one layer and broil about 2 inches from heat, turning vegetables occasionally with tongs, until tomato skins are blistered and lightly charred, about 20 minutes. Cool vegetables.
• While vegetables are broiling, remove stems, seeds, and ribs from chilies (wear rubber gloves). Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side, or until more pliable. Transfer chilies as toasted to a bowl. Cover chilies with hot water and soak about 20 minutes, or until soft.
• Drain chilies, discarding soaking liquid, and in a blender purée with vegetable mixture until smooth.
• Cut 6 tortillas into quarters and cut remaining 4 tortillas into 1/4-inch-wide strips. In cleaned 9-inch skillet heat 1/2 inch oil until a deep-fat thermometer registers 375°F. and fry tortilla quarters in 3 batches, turning them, until crisp and pale golden, 30 seconds to 1 minute. With a slotted spoon transfer quarters as fried to paper towels to drain.
• Fry tortilla strips in 2 batches in same manner, transferring with tongs to paper towels to drain and keeping them separate from fried tortilla quarters. In a plastic bag with a rolling pin finely crush tortilla quarters.
• In a 5-quart heavy kettle bring stock and chili pur e to a boil, stirring. Stir in crushed tortillas, oregano, and salt and simmer, uncovered, whisking occasionally, until tortillas are soft and soup is slightly thickened, 30 to 45 minutes. If necessary, season soup with salt and pepper.
• Make relish while soup is simmering:
• Quarter avocados, removing pits, and peel. Cut avocados into 1/4-inch dice and finely chop tomato. Wearing rubber gloves, finely chop chilies, including seeds if desired. In a bowl gently stir together avocados, tomato, onion, chilies, and remaining relish ingredients until combined well.
• Divide relish, fried tortilla strips, and coriander among 8 soup plates and ladle soup over mixture. Garnish soup with lime wedges.