Chicken Soup With Avocado And Crispy Tortilla Strips

Spicy Tortilla Chicken Soup - Everyday Food with Sarah Carey

Описание:

Take your chicken soup to the next level with a few simple steps. Chili powder and tomatoes transform basic broth into this Tex-Mex favorite -- plus it gets loaded with tasty toppings like avocado and crispy tortilla strips. What are you waiting for? Make this easy flavor-packed soup tonight!

(Recipe): http://connect.marthastewart.com/mexi...

Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt

More "Soups and Sandwiches" Recipes: http://bit.ly/Ode7QM

----------------------------------------­-----------------------

Want more? Sign up to get my video recipe email, served daily.
Get recipe emails: http://www.marthastewart.com/edf
Like Everyday Food: http://www.facebook.com/EverydayFood
Follow Everyday Food: https://twitter.com/everydayfood
Everyday Food Pinterest: http://pinterest.com/everydayfood

Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Mexican Tortilla Soup - Everyday Food with Sarah Carey
http://www.youtube.com/user/everydayf...

You'll Need:

1 sm onion
2 garlic cloves
1/2 fresh jalape?o chile; or to taste
1/2 cup packed fresh cilantro leaves
2 chicken breast halves with bones an (about 1 pound)
3 1/2 cup chicken broth
3 cup water
4 corn tortillas
1/2 cup vegetable oil
2 firm-ripe California avocados
2 tbsp fresh lime juice

Procedures : Coarsely chop onion and garlic. Wearing rubber gloves, finely chop jalape?o. Chop cilantro. Remove and discard skin from chicken.
In a 3-quart saucepan cook chicken with onion, garlic, jalape?o, 1 tbsp 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