Recipe for 4. This is the recipe the Tercera Ladies worked from in their December cooking demonstration, and it was delicious!
INGREDIENTS:
6 dried corn tortillas, cut into 1/4″ strips.
1/4 cup oil
1/2 cup chopped onion
2 cloves garlic
1 medium poblano pepper chopped – you can use a spicier pepper if desired
4 cups chicken stock either knorr or homemade – we actually used turkey stock
1 small can of tomatoes – we used fresh tomatoes without skins
1/2 tsp salt
1 1/2 cups shredded chicken/turkey (leftovers!)
1 avocado cut into 1″ slices.
1/2 cup cheese or sour cream
cilantro for garnish
METHOD:
Saute tortillas strips in hot oil. Drain well.
Sauté onions, garlic and peppers until softened. Add to broth with tomatoes and salt, bring to a boil and simmer for 15 minutes.
Add chicken and cook until chicken is thoroughly warmed through.
Now cut avocado into 1″ slices.
Divide 1/2 the tortilla strips in the bottom of each bowl, ladle in the soup.
Garnish with remaining tortillas, avocado strips, cheese and cilantro
Buen provecho!
