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Categories:
chicken stock ground cumin chicken chopped lettuce avocado jicama green onions salsa corn tortilla red pepper sour cream cilantro lime
Viewed: 40 - Published at: 3 years agoIngredients
- 2 cups chicken stock
- 1/2 teaspoon ground cumin
- 1/2 chicken breast
- 1 cup chopped lettuce, either romaine or iceberg
- 1/2 avocado (Hass)
- 1/2 cup jicama (optional, but gives soup a nice crunch)
- 1 or 2 green onions, mostly white part, chopped
- Salsa (1 green onion, small tomato,red pepper cilantro small dice)
- 1 corn tortilla
- red pepper flakes (to taste)
- 1 tablespoon sour cream (or creme fraiche)
- cilantro (fine chop for garnish)
- 1/2 fresh lime
Method
- Saute the chicken breast and slice into thin pieces
- Slice the avocado
- Peel and julienne the jicama into matchsticks
- Make the salsa: finely chop the green onions, tomatoes and cilantro and mix together
- Fry the corn tortilla in a little oil. Pat off the excess oil with a paper towell.
- ASSEMBLE: In the bottom of a large soup bowl place the fried tortilla.
- On top of the tortilla, put the chopped lettuce.
- Next , the sliced chicken.
- Next, the sliced avocado.
- Next, the salsa.
- Next, the jicama.
- HEAT the chicken stock, add the cumin, chopped green onion and red pepper flakes and salt to taste.
- Pour the chicken stock into the soup bowl.
- Garnish with a dollop of sour creme and sprinkle with chopped cilantro.
- Serve with a 1/2 lime to squeeze into the soup
