• 8 Ratings

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.

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Ingredients

Directions

  • 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.

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  • 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.

Note:

  • Instead of tortilla strips, crush a few tortilla chips over top of soup.

Nutrition Facts

350 calories; 19 g total fat; 78 mg cholesterol; 468 mg sodium. 17 g carbohydrates; 29 g protein;

Reviews

8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0