dimanche 11 juin 2023

"Mexican" Soup

 


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

  1. 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.
  2. Using a slotted spoon, remove the tortillas from the oil and pat them dry on paper towel ; to book.
  3. 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.
  4. Using a hand blender, grind the soup to obtain a smooth broth ; season.
  5. Just before serving, add the shredded chicken, tomato cubes, lime juice and cilantro to the soup.
  6. Top with cream cheese, avocado cubes and fried tortilla strips; add a dash of sour cream if desired.

BON APPÉTIT

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