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Ingredients |
1 sm onion
2 garlic cloves
1/2 fresh jalape¤o chile; or to taste
1/2 cup packed fresh cilantro leaves
2 chicken breast halves with bones an (about 1 pound)
3 1/2 cup chicken broth
3 cup water
4 corn tortillas
1/2 cup vegetable oil
2 firm-ripe California avocados
2 tbsp fresh lime juice
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Method:
1. Coarsely chop onion and garlic. Wearing rubber
gloves, finely chop jalape¤o. Chop cilantro. Remove and discard skin from
chicken.
2. In a 3-quart saucepan cook chicken with onion, garlic, jalape¤o,
1 tbsp cilantro, broth, and water at a bare simmer until just cooked
through, about 15 minutes. |
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3. Transfer chicken to a cutting board with tongs and, when cool
enough to handle, shred meat, discarding bones. Pour broth mixture through
a fine sieve into a bowl and return to cleaned pan.
4. Halve tortillas and cut crosswise into 1/8-inch-wide strips. In
an 8-inch skillet heat oil over moderately high heat until hot but not
smoking and, working in 3 batches, fry tortilla strips, stirring gently,
until golden. With tongs transfer strips as fried to paper towels to
drain.
5. Halve, pit, and peel avocados and cut flesh into 1/2-inch cubes.
Add chicken to broth and heat over moderate heat until hot. Add remaining
cilantro, avocado, lime juice, and salt to taste.
6. Serve soup garnished with tortilla strips. |
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