Try this Chicken avocado soup recipe, or contribute your own.
Suggest a better descriptionIn 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.
In a blender, combine the garlic, jalapeƱo, 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.
Even easier: Use broken-up tortilla chips in place of the fried tortilla strips.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (5036g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7320 | ||
Calories from Fat: 5854 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 650.5g | 867 % | |
Saturated Fat 409.7g | 2049 % | |
Monounsaturated Fat 168.4g | ||
Polyunsanturated Fat 25.6g | ||
Cholesterol 1971.3mg | 607 % | |
Sodium 238989.7mg | 8241 % | |
Potassium 10740.1mg | 283 % | |
Total Carbohydrate 117.2g | 34 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 116.6g | ||
Protein 274.9g | 393 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7320
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