Ingredients
- FOR THE SOUP:
- 3 quarts Chicken Broth
- 2 Boneless, Skinless Chicken Breasts
- 1 Red Onion, Diced
- 2 Carrots, Diced
- 1 Boiling Potato, Diced
- ¼ cups Tomato Paste
- 1 Bay Leaf
- 2 cloves Garlic, Chopped
- ½ teaspoons Chipotle Chile In Adobo, Pureed
- 1 teaspoon Pickled Jalapeno Pepper, Chile Seeded Chopped
- 1 teaspoon Dried Mexican Oregano
- ⅛ teaspoons Cumin
- Salt To Taste
- White Pepper, To Taste
- 1 Zucchini, Diced
- 1 Yellow Squash, Diced
- ½ Red Bell Pepper, Diced
- 1 Fresh Lime, Juiced
- 1 Tablespoon Fresh Cilantro, Chopped
- 1 Tablespoon Fresh Mint, Chopped
- FOR THE GARNISHES:
- 8 Corn Tortillas, Cut Into Thin Strips
- Oil, Enough To Coat The Bottom Of Your Frying Pan
- ½ pounds Monterey Jack Cheese, Shredded
- 8 slices Avocados
- Fresh Cilantro Leaves
Details
- Servings:
6
- Diet:
High-Fiber
- Meal:
lunch, dinner
- Dish:
soup, special occasions
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