Rachel Ray combines all the flavors that are typical of the Mexican cuisine, in a very rich soup. She cooks chicken with onions, bell peppers and jalapenos in tomato broth, and serves each serving with avocado and crispy corn chips grated острым сыром пеппер джек. 
Time: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 pack (0.7-0.9 kg.) Chicken
- 1 can (800 gr.) Dried tomatoes in cubes
- 2 tbsp. l extra virgin olive oil
- 1 tbsp. l with coriander top
- 2 tbsp. l (5-6 sprigs) chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 1 cut into 4 parts and finely chopped large bulb
- 1 chopped into 4 parts and finely chopped Bulgarian pepper
- 1 thinly sliced seedless jalapeno pepper
- 1 liter chicken broth
- 1 pack white corn chips
- 1 tbsp. coarsely grated pepper pepper cheese or spicy white cheddar
- 1 diced ripe avocado
- One lime juice
- 4 chopped stalks of green onions
- A handful of chopped fresh cilantro or parsley leaves
Recipes with similar ingredients: chicken, sun-dried tomatoes, Avocado, coriander, thyme, parsley, cilantro, green onion, onion, pepper sweet, jalapeno peppers, chips, lime juice, pepper jack cheese, cheese Cheddar
Recipe preparation:
- Heat over medium heat in a large saucepan with thick-bottomed olive oil, 2 times more than required to completely cover the bottom. Put the chicken, fry for 4 minutes., add coriander, thyme, salt and pepper to taste, onion, Bulgarian jalapeno and pepper, salt and pepper to taste. Cook 8-10 minutes, stirring often. Add tomatoes and stock, warm. While the soup is cooking, smash some corn chips and put in 4 deep plates. For each you need a couple of handfuls. Sprinkle a little cheese on the chips. Stir Avocado with lime juice. Pour the soup onto the chips. Serve soup with avocado, green onions, cilantro or parsley.
