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2 chicken breasts, boneless, skinless
3 quarts chicken broth
1 red onion, diced
2 carrots, diced
1 boiling potato, diced
1/4 cup tomato paste
1 bay leaf
2 cloves garlic, chopped
1/2 teaspoon chipotle chile en adobo, pureed
1 teaspoon pickled jalapeno chile, seeded, chopped
1 teaspoon dried Mexican oregano
1/8 teaspoon cumin
salt, to taste
white pepper, to taste
1 zucchini, diced
1 yellow squash -- diced
1/2 red bell pepper, diced
juice from 1 lime
2 tablespoons sweet Sherry (preferably Harvey's Bristol)
1 tablespoon cilantro, chopped
1 tablespoon fresh mint, chopped
4 corn tortillas, cut into thin strips
Oil
1/2 pound Jack cheese -- shredded
12 slices avocado
cilantro sprigs
Poach chicken breast in simmering chicken broth until done through, about 10 minutes. Set aside until cool enough to handle and shred. Combine
chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chiles, oregano, cumin and salt and pepper in
large saucepan. Bring to boil, reduce heat and simmer 20 minutes. Correct seasoning, if necessary. Add zucchini, squash, pepper, lime juice and
Sherry. Bring again to boil. Reduce heat and simmer 15 minutes. Add cilantro and mint. Stir, then remove from heat. To assemble, fry tortilla strips in
hot oil until crisp. Drain on paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese and tortilla strips. Garnish each
bowl with avocado slice and sprig cilantro. Serve at once. Note: Soup may be frozen in batches if desired.
3 quarts chicken broth
1 red onion, diced
2 carrots, diced
1 boiling potato, diced
1/4 cup tomato paste
1 bay leaf
2 cloves garlic, chopped
1/2 teaspoon chipotle chile en adobo, pureed
1 teaspoon pickled jalapeno chile, seeded, chopped
1 teaspoon dried Mexican oregano
1/8 teaspoon cumin
salt, to taste
white pepper, to taste
1 zucchini, diced
1 yellow squash -- diced
1/2 red bell pepper, diced
juice from 1 lime
2 tablespoons sweet Sherry (preferably Harvey's Bristol)
1 tablespoon cilantro, chopped
1 tablespoon fresh mint, chopped
4 corn tortillas, cut into thin strips
Oil
1/2 pound Jack cheese -- shredded
12 slices avocado
cilantro sprigs
Poach chicken breast in simmering chicken broth until done through, about 10 minutes. Set aside until cool enough to handle and shred. Combine
chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chiles, oregano, cumin and salt and pepper in
large saucepan. Bring to boil, reduce heat and simmer 20 minutes. Correct seasoning, if necessary. Add zucchini, squash, pepper, lime juice and
Sherry. Bring again to boil. Reduce heat and simmer 15 minutes. Add cilantro and mint. Stir, then remove from heat. To assemble, fry tortilla strips in
hot oil until crisp. Drain on paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese and tortilla strips. Garnish each
bowl with avocado slice and sprig cilantro. Serve at once. Note: Soup may be frozen in batches if desired.
