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Chicken-and-Avocado Soup with Fried Tortillas

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Here’s a silky soup that doesn’t rely on cream for its creamy texture; pureed avocados do the job nicely. It doesn’t rely on long cooking for its full flavor, either—the soup’s in the pot for less than ten minutes.

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Rate this recipe 4.4/5 (7 Votes)

Ingredients

  • 3 1/2 tablespoons cooking oil
  • Four 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
  • 1 clove garlic
  • 1 jalapeno chile, seeds and ribs removed
  • 2 ripe avocados, preferably Haas, skin and pit removed
  • 1 tablespoon lime juice
  • 1/4 teaspoon tabasco sauce, plus more to taste
  • 3 1/2 cups water
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 onion, chopped
  • 3 cups canned low-sodium chicken broth or homemade stock
  • 1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips

Details

Preparation

Step 1

In a large pot, heat 2 tablespoons of the oil over moderately high heat. Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes. Remove the tortillas from the pot and drain on paper towels.

In a blender, combine the garlic, jalapeno, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.

Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes. Add the avocado puree. Heat through, about 2 minutes. Serve the soup topped with the crisp tortilla strips.

Even Easier: Use broken-up tortilla chips in place of the fried tortilla strips.

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