Chicken-and-Avocado Soup with Fried Tortillas

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Adapted from delish.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from delish.com

Ingredients

  • 3 1/2

    tablespoon(s) cooking oil

  • 4

    6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips

  • 1

    clove(s) garlic

  • 1

    jalapeño chile, seeds and ribs removed

  • 2

    ripe avocados, preferably Haas, skin and pit removed

  • 1

    tablespoon(s) lime juice

  • 1/4

    teaspoon(s) Tabasco sauce, plus more to taste

  • 3 1/2

    cup(s) water

  • 1 1/2

    teaspoon(s) salt

  • 1/4

    teaspoon(s) fresh-ground black pepper

  • 1

    onion, chopped

  • 3

    cup(s) canned low-sodium chicken broth or homemade stock

  • 1

    pound(s) (about 3) boneless skinless chicken breasts, cut into approximately 1 1/2-by-1/4-by-1/4-inch strips

Directions

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, jalapeño, 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.

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