For 4 servings
- 125 ml vegetable oil for frying
- 4 tortillas, cut in half, then into 1 cm strips
- 15 ml olive oil
- 1 onion, minced
- 2 jalapeno peppers, seeded and minced
- 2 tomatoes, cored and diced
- 1 liter chicken broth
- Salt and pepper
- 250 ml cooked chicken, shredded
- 1 tomato, cut into 1 cm cubes
- Juice of 1 lime
- 125 ml fresh cilantro, chopped
- 60 ml cream cheese, crumbled
- 1 avocado, cut into 1 cm cubes
- Sour cream, optional
- Heat the oil in a frying pan until it simmers on contact with the tortillas ; cook the tortilla strips in small batches, handling them gently so that they brown evenly.
- Using a slotted spoon, remove the tortillas from the oil and pat them dry on paper towel ; to book.
- In a saucepan, heat the olive oil and sauté the onion, jalapenos and tomatoes for 2 to 3 minutes ; pour in the chicken broth and simmer for 20 minutes.
- Using a hand blender, grind the soup to obtain a smooth broth ; season.
- Just before serving, add the shredded chicken, tomato cubes, lime juice and cilantro to the soup.
- Top with cream cheese, avocado cubes and fried tortilla strips; add a dash of sour cream if desired.
BON APPÉTIT
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