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cinnamon oregano cloves chicken stock chicken lime juice salt vegetable oil corn tortillas or Monterey avocados cilantro lime
Viewed: 56 - Published at: 2 years agoIngredients
- 1 stick of Mexican cinnamon, broken up
- 1 teaspoon dried Mexican oregano
- 3 whole cloves
- 4 cups chicken stock
- 1/2 pound chicken breast, chopped into 3/4-inch pieces
- 3 tablespoons fresh lime juice
- Salt
- Vegetable oil
- 4 ounces corn tortillas (about 6), cut into 1 inch strips
- 4 ounces Chihuahua or Monterey Jack cheese
- 1 avocados, peeled and chopped into 1/2 inch pieces
- 1/4 cup cilantro, chopped
- 1/2 lime, sliced thinly
Method
- Pour the chicken stock into a saucepan; bring to a boil. Add the spices, and then reduce the heat to a simmer. Cook 10 minutes. Strain the stock into another pot, removing the spices. Bring the stock back to a simmer; add the chicken. Cook 10 minutes or until chicken is done. Pour in the lime juice, and season with salt to taste.
- Meanwhile, pour a 1/4 inch of oil into a skillet set over medium-high heat. When the oil is hot, add a few strips of tortilla, and cook for about 30 seconds or until crisp. Drain these on a plate covered with paper towels. Repeat with the rest of the strips.
- Ladle the soup into two bowls. Top each bowl with some tortilla strips, shredded cheese, avocado, cilantro, and lime slices.
