Coyote Avocado Chicken Tortilla Soup
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 380.1
- Total Fat: 32.7 g
- Cholesterol: 46.6 mg
- Sodium: 405.2 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 2.0 g
- Protein: 16.5 g
View full nutritional breakdown of Coyote Avocado Chicken Tortilla Soup calories by ingredient
Introduction
Adapted from tipper.com Adapted from tipper.comNumber of Servings: 7
Ingredients
-
1 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
2 pepper Jalapeno Peppers
24 fl oz Water, tap
3 tbsp Extra Virgin Olive Oil
2 clove Garlic
2 Avacado, whole,
4 tsp Better Than Bouillon - Vegetable
13.30 oz Chicken Thigh w/ Skin, cooked no bone
1 tsp Cumin seed
1 cup, chopped Onions, raw
1/3 Cup Cilantro, raw
Directions
1. Heat the oil in a large sauce pot over medium heat.
2. Add the onions, jalapeño and garlic. Saute about 2 minutes until the onion has started to soften.
3. Add in the chicken, cumin, and broth. Let simmer until the chicken is cooked through, 10-15 minutes.
4. Remove the chicken from the pot, then shred it into smaller pieces when it has cooled enough to handle.
5. In a blender, puree the cilantro and the avocados with a portion of the broth until creamy. Add the rest of the broth and pulse a few times to combine. Alternatively, if you have an immersion blender, you could blend the avocado into the broth inside the pot.
6. Season to taste with salt and pepper. Add the broth back to the pot.
7. Stir in the chicken and lime juice.
8.Garnish with cheese, salsa or fresh tomato, additional chile etc.
Serving Size: Makes 5.3 1-1/2 cup servings
2. Add the onions, jalapeño and garlic. Saute about 2 minutes until the onion has started to soften.
3. Add in the chicken, cumin, and broth. Let simmer until the chicken is cooked through, 10-15 minutes.
4. Remove the chicken from the pot, then shred it into smaller pieces when it has cooled enough to handle.
5. In a blender, puree the cilantro and the avocados with a portion of the broth until creamy. Add the rest of the broth and pulse a few times to combine. Alternatively, if you have an immersion blender, you could blend the avocado into the broth inside the pot.
6. Season to taste with salt and pepper. Add the broth back to the pot.
7. Stir in the chicken and lime juice.
8.Garnish with cheese, salsa or fresh tomato, additional chile etc.
Serving Size: Makes 5.3 1-1/2 cup servings
Member Ratings For This Recipe
-
COYOTE07
