Ingredients & Directions
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as needed
9 each
1 cup
1 qt.
1 1/2 cup
2 tbsp
3 qt.
6 cups
3 cups
3 tbsp
1 1/2 cup
1 1/2 qt.
3/4 cup
12 each |
vegetable oil, for frying
6-inch corn tortillas, cut into strips
sliced scallion
canned diced tomatoes
canned chopped green chiles
chili powder
chicken stock
shredded cooked boneless chicken
roasted corn
fresh lime juice
diced avocado
cooked long grain or parboiled rice*
minced fresh cilantro
lime wedges |
Method
In skillet, heat oil 1-inch deep over medium heat. Fry tortilla until golden brown and crisp. Drain on paper towel and hold until serving.
In large sauce pot, heat oil over medium heat; add scallion and sauté 30 seconds. Add tomatoes, green chiles, chili powder and chicken stock; bring to a simmer, cover and let cook 15 minutes.
Stir in chicken, roasted corn and lime juice; keep warm until ready to serve.
To Serve: For each serving, ladle 2 cups soup into soup plate or large bowl and add 2 Tbsp. avocados and ½ cup rice mounded in center. Garnish with 1 Tbsp. minced cilantro, tortilla strips and a lime wedge.
*You may also use U.S. aromatic rice in this recipe.
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