Tomato Tortilla Soup with Chicken and Avocado
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Rachel Ray combines all the flavors that are typical for Mexican cuisine, in a very rich soup. She simmers chicken with onions, bell peppers, and jalapeños in a tomato broth, and serves each serving with avocado and crispy corn chips topped with spicy pepper jack cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 packs (0.7-0.9 kg) of chicken fillet
- 1 can (800 g) of sun-dried tomatoes, diced
- 2 tablespoons extra-virgin olive oil
- 1 heaped tbsp coriander
- 2 tbsp (5-6 sprigs) chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 1 large onion, quartered and finely chopped
- 1 bell pepper, quartered and thinly sliced
- 1 thinly sliced jalapeño pepper, seeded
- 1 liter of chicken broth
- 1 pack. white corn chips
- 1 cup coarsely grated pepper jack cheese or sharp white cheddar
- 1 ripe avocado, diced
- Juice of one lime
- 4 chopped green onions
- A handful of chopped fresh cilantro or parsley leaves
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Recipes with similar ingredients: chicken, sun-dried tomatoes, Avocado, coriander, thyme, parsley, cilantro, green onions, onions, sweet pepper, jalapeno pepper, chips, lime juice, pepper jack cheese, cheddar cheese
Cooking the dish according to the recipe:
- Heat olive oil in a large heavy-bottomed saucepan over medium-high heat, using twice as much oil as needed to completely coat the bottom. Add the chicken and cook for 4 minutes. Add the cilantro, thyme, salt and pepper to taste, then add the onion, bell pepper, and jalapeño, and season with salt and pepper to taste. Cook for 8-10 minutes, stirring frequently. Add the tomatoes and broth and heat through.
While the soup is cooking, break up some corn chips and divide them into 4 deep bowls. You'll need a couple of handfuls for each. Sprinkle the chips with a little cheese. Toss the avocado with lime juice. Pour the soup over the chips. Serve the soup with avocado, green onions, cilantro, or parsley.
Categories:
recipe / Dinner / Soups / Meat soups / Mexican cuisine / Rachael Ray / Meal in 30 minutes
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