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Ingredients
- 3 tbsp. extra virgin olive oil
- 7 corn tortillas
- 6 garlic cloves, finely minced
- 1 tbsp. minced fresh cilantro
- 1 c. fresh onion, minced
- 1 c. tomato puree (fresh)
- 1 tbsp. cumin pwdr
- 2 teaspoon chili pwdr
- 2 bay leaves
- 4 tbsp. canned tomato puree
- 2 quarts. chicken stock
- 1 cooked chicken breast, boned, cut into strips
- 1 ripe avocado, peeled, seeded & cubed
- 1 c. shredded cheddar cheese
Directions
- Heat oil in large saucepan over medium heat. Saute/fry 4 coarsely minced tortillas with garlic and cilantro over medium heat till tortillas are soft. Add in onion and fresh tomato puree; bring to a boil.
- Add in cumin, chili pwdr, bay leaves, canned tomato puree and chicken stock, bring to a boil. Reduce heat to simmer. Add in salt to taste. Simmer for 30 min. Skim fat from top if necessary. Strain and pour into hot soup bowls. Garnish each with equal portions of cooked chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve immediately. Serves 8 to 10. Reheat left overs gently.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2968g | |
| Calories 2017 | |
| Calories from Fat 1026 | 51% |
| Total Fat 116.12g | 145% |
| Saturated Fat 37.13g | 149% |
| Trans Fat 0.17g | |
| Cholesterol 208mg | 69% |
| Sodium 5195mg | 216% |
| Potassium 4642mg | 133% |
| Total Carbs 158.35g | 42% |
| Dietary Fiber 37.9g | 126% |
| Sugars 24.87g | 17% |
| Protein 98.86g | 158% |
