Tuesday, April 3, 2012

Chicken Soup with Avocado and Crisp Tortilla Strips

Chicken Soup with Avocado and Crisp Tortilla Strips || Epicurious

Chicken Soup with Avocado and Crisp Tortilla Strips
Serves 6 as a first course or 4 as a main course

1 small onion
2 garlic cloves
1/2 fresh jalapeño chile, or to taste
1/2 cup packed fresh cilantro leaves
2 chicken breast halves with bones and skin (about 1 pound)
3 1/2 cups chicken broth
3 cups water
4 corn tortillas
1/2 cup vegetable oil
2 firm-ripe California avocados
2 tablespoons fresh lime juice
Coarsely chop onion and garlic. Wearing rubber gloves, finely chop jalapeño. Chop cilantro. Remove and discard skin from chicken.

In a 3-quart saucepan cook chicken with onion, garlic, jalapeño, 1 tablespoon cilantro, broth, and water at a bare simmer until just cooked through, about 15 minutes.

Transfer chicken to a cutting board with tongs and, when cool enough to handle, shred meat, discarding bones. Pour broth mixture through a fine sieve into a bowl and return to cleaned pan.

Halve tortillas and cut crosswise into 1/8-inch-wide strips. In an 8-inch skillet heat oil over moderately high heat until hot but not smoking and, working in 3 batches, fry tortilla strips, stirring gently, until golden. With tongs transfer strips as fried to paper towels to drain.

Halve, pit, and peel avocados and cut flesh into 1/2-inch cubes. Add chicken to broth and heat over moderate heat until hot. Add remaining cilantro, avocado, lime juice, and salt to taste. Serve soup garnished with tortilla strips.

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