Anyone who knows me well knows I do not like avocado; I just cannot get passed the texture. However, I decided to try this recipe from Food & Wine because the avocado is completely pureed. I seem to be alone in my disdain, so if you're an avocado lover, try this one! I'll update to let you know how it comes out.
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| Courtesy of Food & Wine |
Ingredients
4 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 clove garlic
1 jalapeño chile, seeds and ribs removed
2 ripe avocados, preferably Haas, skin and pit removed
1 tablespoon lime juice
1/4 teaspoon Tabasco sauce, plus more to taste
3 1/2 cups water
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 onion, chopped
3 cups canned low-sodium chicken broth or homemade stock
1 pound boneless, skinless chicken breasts (about 3), cut into thin strips
Preparation
1. On a baking sheet, spread the tortilla strips with in a single layer. Drizzle the strips with oil and sprinkle with sea salt. Bake at 350 degrees until golden and crispy.
2. 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.
3. 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.
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