(Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- For Soup:
- 7 cups chicken broth
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 bell pepper, seeded and diced
- 1 potato, peeled and diced
- 1/4 cup tomato paste
- 1 bay leaf
- 2 cloves garlic, peeled and chopped
- 1 teaspoon dried Mexican oregano
- Salt to taste
- White ground pepper to taste
- 1 zucchini, diced
- 2 medium tomatoes, diced
- 2 medium boneless, skinless chicken breasts, poached and shredded
- .
- For Presentation:
- 3 corn tortillas
- Vegetable oil
- 1-1/2 cups shredded Jack cheese
- 8-10 slices avocado
- Cilantro sprigs
Preparation:
In large pot, combine chicken broth, onion, carrots, celery, bell pepper, potatoes, tomato paste, bay leaf, garlic, and oregano. Season to taste and bring to boil. Simmer 25 minutes.Add zucchini, tomatoes, and shredded chicken breast pieces. Bring to boil, then simmer 10 minutes. Remove from heat.
Cut tortillas into matchstick size strips. Saute in hot oil until crisp. Drain on paper towels and set aside.
To serve, place tortilla strips in individual bowls. Cover with shredded cheese and ladle in soup. Top with slice of avocado and cilantro sprig.
Yield: 8 to 10 servings
Recipe Source: El Torito Restaurant chain, California
Reprinted with permission.
