Indulge in the delectable flavors of Chicken Tortilla Soup complemented by a luscious Avocado Cream soup. This complete meal offers a multitude of textures and layers of flavor, ensuring that you savor every bite without ever getting bored. Opting to bake the tortillas instead of deep frying not only simplifies the process but also cuts down on calories. Additionally, if you have extra avocado cream, you can use it as a spread on a sandwich or add it to a salad for extra flavor.
Yield: 4 to 5 servings
Ingredients
1 Hass avocado
3 tablespoons sour cream
1 tablespoon lemon juice
2 tablespoons olive oil
1 large yellow onion, diced small
2 quarts chicken stock
1 cup fresh corn
2 garlic cloves, minced
1 teaspoon cumin
2 poblano peppers, roasted, peeled, seeded, and diced into ½-inch pieces
2 tablespoons chipotles in adobo
1 tablespoon tomato paste
1/3 cup cilantro, chopped
2 tablespoons Lime juice
3 corn tortillas, cut into strips and baked until crispy
2 Chicken breasts, grilled and cut into 1-inch pieces
Kosher salt, to taste
Direction
Add avocado, sour cream, and lemon juice to a food processor. Pulse until smooth, about 1 minute. Season to taste with salt. Scoop mixture into a bowl, cover with Saran and reserve.
In a large soup pot on medium-low heat, add oil. Add onions, season with salt, and cook until translucent, about 6 minutes. Then, add corn, garlic, and cumin, and cook for 5 minutes. Add peppers, stock, chipotles, and tomato paste and stir well.
Simmer until liquid is reduced by 1/3, about 15 minutes. Add cilantro and lime juice. To serve, divide chicken and soup evenly among bowls. Garnish with a healthy scoop of avocado cream and a handful of tortillas.
If you liked our Chicken Tortilla Soup with Avocado Cream recipe, check out:
The Little Nell’s Tortilla Soup Recipe
