lyn_ma
01-04-2010, 04:23 AM
chicken avocado soup
Ingredients
* 3 1/2 tablespoon(s) cooking oil
* low carb tortillas, halved and cut crosswise into 1/4-inch strips
* 1 clove garlic
* 1 jalapeņo chile, seeds and ribs removed
* 2 ripe avocados, preferably Haas, skin and pit removed
* 1 tablespoon(s) lime juice
* 1/4 teaspoon(s) Tabasco sauce, plus more to taste
* 3 1/2 cup(s) water
* 1 1/2 teaspoon(s) salt
* 1/4 teaspoon(s) fresh-ground black pepper
* 1 onion, chopped
* 3 cup(s) canned low-sodium chicken broth or homemade stock
* 1 pound(s) boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips
Directions
1. In a large pot, heat 2 tablespoons of the oil over moderately high heat. Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes. Remove the tortillas from the pot and drain on paper towels.
2. In a blender, combine the garlic, jalapeņo, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.
3. Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes. Add the avocado puree. Heat through, about 2 minutes. Serve the soup topped with the crisp tortilla strips.
4. Wine Recommendation: Rich avocados demand a full-bodied white wine. This is a great opportunity to drink one of those big, oaky California chardonnays that can overpower less flavorful foods.
Ingredients
* 3 1/2 tablespoon(s) cooking oil
* low carb tortillas, halved and cut crosswise into 1/4-inch strips
* 1 clove garlic
* 1 jalapeņo chile, seeds and ribs removed
* 2 ripe avocados, preferably Haas, skin and pit removed
* 1 tablespoon(s) lime juice
* 1/4 teaspoon(s) Tabasco sauce, plus more to taste
* 3 1/2 cup(s) water
* 1 1/2 teaspoon(s) salt
* 1/4 teaspoon(s) fresh-ground black pepper
* 1 onion, chopped
* 3 cup(s) canned low-sodium chicken broth or homemade stock
* 1 pound(s) boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips
Directions
1. In a large pot, heat 2 tablespoons of the oil over moderately high heat. Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes. Remove the tortillas from the pot and drain on paper towels.
2. In a blender, combine the garlic, jalapeņo, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.
3. Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes. Add the avocado puree. Heat through, about 2 minutes. Serve the soup topped with the crisp tortilla strips.
4. Wine Recommendation: Rich avocados demand a full-bodied white wine. This is a great opportunity to drink one of those big, oaky California chardonnays that can overpower less flavorful foods.