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Categories:
chicken breasts chicken broth red onion carrots boiling potato tomato paste bay leaf garlic chipotle chile jalapeno pepper oregano cumin salt white pepper zucchini yellow squash red bell pepper lime sweet sherry fresh cilantro mint corn tortillas oil cheese avocados cilantro
Viewed: 37 - Published at: 8 years agoIngredients
- 2 boneless skinless chicken breasts
- 3 quarts chicken broth
- 1 red onion, diced
- 2 carrots, diced
- 1 boiling potato, diced
- 1/4 cup tomato paste
- 1 bay leaf
- 2 garlic cloves, chopped
- 1/2 teaspoon chipotle chile in adobo, pureed
- 1 teaspoon pickled jalapeno pepper, chile seeded chopped
- 1 teaspoon dried Mexican oregano
- 1/8 teaspoon cumin
- salt, to taste
- white pepper, to taste
- 1 zucchini, diced
- 1 yellow squash, diced
- 1/2 red bell pepper, diced
- 1 lime, juice of
- 2 tablespoons sweet sherry (preferably Harvey's Bristol Cream)
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon of fresh mint, chopped
- Garnishes
- 4 corn tortillas (cut into thin strips)
- oil
- 1/2 lb monterey jack cheese, shredded
- 8 slices avocados
- fresh cilantro leaves
Method
- Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
- Set aside until cool enough to handle and shred.
- Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan.
- Bring to boil, reduce heat and simmer 20 minutes.
- Correct seasoning, if necessary.
- Add zucchini, squash, pepper, lime juice and Sherry.
- Bring again to boil.
- Reduce heat and simmer 15 minutes.
- Add cilantro and mint.
- Stir, then remove from heat.
- To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside.
- Ladle soup into each bowl.
- Sprinkle with shredded cheese and tortilla strips.
- Garnish each bowl with avocado slice and sprig cilantro. Serve at once.
