This Mexican soup, characterized with shredded chicken and tortilla strips, has become a hit north of the border. Top servings with shredded cheese and avocado.
Recipe from Family Circle
2 tablespoons olive oil
1 large onion, trimmed and sliced
3 cloves cloves garlic, smashed
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon ground chile powder
3 tablespoons fresh lime juice
1/2 teaspoon salt
1 pound boneless, skinless chicken breast halves
1 14 1/2 ounce can low-sodium tomato sauce
1/2 of a firm, ripe avocado
1/2 cup shredded Monterey Jack or pepper-Jack cheese
4 tablespoons prepared tortilla strips (from a 3.5-ounce package, such as Fresh Gourmet) or see Note
In a medium-size saucepan, heat oil over medium heat. Add onion, garlic, red pepper flakes, oregano and chile powder. Cook, stirring, for 5 minutes or until onions and garlic are softened.
Add 3 cups water, lime juice and salt. Bring to a simmer over medium-high heat. Add chicken and cook 12 minutes, or until cooked through. Remove chicken to a cutting board and let cool slightly. Using an immersion or upright blender, puree onion mixture until smooth (do this carefully, as mixture will be hot). Return to saucepan; add tomato sauce. Cook 5 minutes over medium heat.
Meanwhile, shred chicken into bite-size pieces (you should have about 2 cups). Pit avocado and reserve half for another use. Cut remaining half into chunks. Place about 1/2 cup shredded chicken into a bowl. Ladle 1-1/4 cups soup into bowl. Top with 1/4 of the avocado pieces and 2 tablespoons shredded cheese. Sprinkle with 1 tablespoon tortilla strips. Repeat for all servings.
Instead of tortilla strips, crush a few tortilla chips over top of soup.
Per Serving: cal. (kcal) 350, Fat, total (g) 19, chol. (mg) 78, sat. fat (g) 5, carb. (g) 17, fiber (g) 4, pro. (g) 29, sodium (mg) 468, Percent Daily Values are based on a 2,000 calorie diet
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