Tortilla soup with chicken, corn and avocado

This tortilla tortilla soup is served with sliced wedges. avocados and corn to soften hot pepper халапеньо. Time: 2 час.Difficulty: medium 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:

• 1.5 tbsp. chopped boiled chicken, see recipe below
• 2 minced jalapenos (seeds removed)
• 3 sliced ripe medium sized tomatoes
• 1 liter chicken stock, see recipe below
• 2 tbsp. l extra virgin olive oil
• 2 medium-sized diced white onions
• 2 minced cloves of garlic
• Salt and freshly ground black pepper
• Canola oil, deep-frying
• 1 can of canned corn (optional)
• 8 tortilla corn tortillas sliced in strips of thickness 0.3 cm
• 2 diced avocados (pre-cut in half, remove the stone and peel)
• 1/2 tbsp. coarsely chopped fresh cilantro leaves, for decoration
• 1 sliced lime, for decoration
• 1 tbsp. coarsely grated Monterey Jack cheese (optional)

Chicken bouillon:

• 1 whole farm chicken (approximately 1.6 kg.), Wash, remove insides
• 2 sliced large pieces of carrots
• 3 large pieces of celery stalk
• 2 large onions cut into four parts
• 1 halved garlic head
• 1 halved turnip
• 1/4 bunch of fresh thyme (leaves)
• 2 bay leaves
• 1 tsp peppercorns black pepper

Recipes with similar ingredients: chicken, onions, carrots, celery, turnip turnips, garlic, Avocado, jalapenos, tomatoes, corn, Monterey jack cheese, lime, cilantro, thyme, bay leaf, black peppercorns

Recipe preparation:

1. Put the pan on medium heat and pour 2 tbsp. l olive oil. Put onions, garlic, jalapenos and tomatoes. Sauté, stirring, for 15 minutes. until tender and soft vegetables. Pour in the broth, salt, pepper and cook with a weak boil for 20 minutes
2. Meanwhile, pour 2.5 cm into the pan of canola oil. And put on a moderately strong fire. When the oil starts to smoke, put a handful of strips of tortilla cakes and fry until they will become crispy on all sides. Put it on a plate, covered with a paper towel and sprinkle while hot with salt.
3. Pour the hot soup into deep plates, putting in each a handful of chicken. Top with sliced avocado and fried tortilla strips (and corn if used). Sprinkle chopped cilantro, cheese and serve with lime wedges. Chicken bouillon: Put the chicken and vegetables in a large pan and put it on medium heat. Pour so much cold water, so that it completely covers the ingredients (approximately 3 liters). If you pour too much water, the broth will turn out to be weak. Add thyme, bay leaves, black peppercorns and slowly bring to a boil. Reduce heat to moderately low and cook. with a slight boil 1 – 1.5 hours, loosely covering with a lid until the chicken won’t be ready. As you cook, collect all the pop-ups on contamination surface and add water if necessary to during cooking, the chicken was completely in the water. put the chicken on a cutting board. When it cools down so that you can take it with your hands, remove the skin from the chicken and remove the bones. Slice the meat and put it in a container. strain the broth through a fine sieve into another pan to remove vegetables. Use the broth immediately or, if you plan to store it, put the pan in the sink with ice and cool the broth, stirring him. Cover the pan and refrigerate for up to 1 week. or freeze. Yield: 2 L