Ingredients
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2 boneless skinless chicken breasts
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3 quarts chicken broth
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1 red onion, diced
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2 carrots, diced
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1/4 cup tomato paste
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1 bay leaf
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2 garlic cloves, chopped
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1/2 teaspoon chipotle chile in adobo, pureed
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1 teaspoon pickled jalapeno pepper, chile seeded chopped
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1 teaspoon dried Mexican oregano
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1/8 teaspoon cumin
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salt, to taste
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white pepper, to taste
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1 zucchini, diced
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1 yellow squash, diced
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1/2 red bell pepper, diced
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1 lime, juice of
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2 tablespoons sweet sherry (preferably Harvey's Bristol Cream)
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1 tablespoon fresh cilantro, chopped
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1 tablespoon of fresh mint, chopped
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4 corn tortillas (cut into thin strips)
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oil
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8 slices avocados
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1/2 lb monterey jack cheese, shredded
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1 boiling potato, diced
Instructions
- 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 chilies, 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.