Chicken-and-Avocado Soup with Fried Tortillas

Rating: 3 stars
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Here's a silky soup that doesn't rely on cream for its creamy texture; pureed avocados do the job nicely. It doesn't rely on long cooking for its full flavor, either—the soup's in the pot for less than ten minutes.Plus: More Soup Recipes and Tips

By Food & Wine
April 2014

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Credit: © Susan Spungen

Recipe Summary test

Yield:
4
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Ingredients

Directions

  • In a large pot, heat 2 tablespoons of the oil over moderately high heat. Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes. Remove the tortillas from the pot and drain on paper towels.

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  • In a blender, combine the garlic, jalapeño, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.

  • Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes. Add the avocado puree. Heat through, about 2 minutes. Serve the soup topped with the crisp tortilla strips.

Notes

Even easier: Use broken-up tortilla chips in place of the fried tortilla strips.

Suggested Pairing

Rich avocados demand a full-bodied white wine. This is a great opportunity to drink one of those big, oaky California Chardonnays that can overpower less flavorful foods.

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