Prep time: 10 minutes
Cook time: 30 minutes
Serves: 8
2 chicken breasts; boneless, skinless
3 quart chicken broth
1 red onion, diced
2 carrots, diced
1 boiling potato, diced
1/4 cup tomato paste
1 bay leaf
2 cloves garlic, chopped
1/2 teaspoon chipotle chile en adobo, pureed
1 teaspoon pickled jalapeno chile seeded, chopped
1 teaspoon dried Mexican oregano
1/8 teaspoon cumin
salt, to taste
white pepper, to taste
1 zucchini, diced
1 yellow squash, diced
1/2 red bell pepper, diced
juice from 1 lime
2 tablespoon sweet Sherry (preferably Harvey's Bristol Cream)
1 tablespoon cilantro, chopped
1 tablespoon fresh mint, chopped
4 corn tortillas--cut into thin strips
Oil
1/2 pound Jack cheese, shredded
12 slices avocado
cilantro sprigs
Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
Set aside until cool enough to handle and shred. Combine chicken broth, chicken, red onion,
carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin
and salt and pepper in large saucepan. Bring to boil, reduce heat and simmer 20 minutes.
Correct seasoning, if necessary. Add zucchini, squash, pepper, lime juice and Sherry.
Bring again to boil. Reduce heat and simmer 15 minutes. Add cilantro and mint. Stir,
then remove from heat. To assemble, fry tortilla strips in hot oil until crisp. Drain on
paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese
and tortilla strips. Garnish each bowl with avocado slice and sprig cilantro.
Serve at once.