2 boneless, skinless chicken white meat halves
3 quarts chicken broth
1 red onion, diced
2 carrots, diced
1 boiling potato, diced
1/4 cup tomato paste
1 bay leaf
2 cloves garlic clove, chopped
1/2 teaspoon chipotle chile en adobo, pureed
1 teaspoon pickled jalapeno pepper, seeded, chopped
1 teaspoon dried Mexican oregano
1/8 teaspoon cumin
salt, to taste
white-colored pepper, to taste
1 zucchini, diced
1 yellow squash, diced
1/2 red bell pepper, diced
1 lime (juice from)
two tablespoons sweet sherry (preferably Harvey's Bristol)
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, chopped
1/2 pound Jack cheese, shredded
12 slices avocado
fresh cilantro sprigs
Poach chicken white meat in simmering chicken broth until carried out by, about ten minutes. Put aside until awesome enough to deal with and shred.
Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic clove, chipotle and jalapeno chiles, oregano, cumin and pepper and salt in large saucepan. Provide boil, reduce heat and simmer twenty minutes. Correct seasoning, if required.
Add zucchini, squash, pepper, lime juice and Sherry. Bring again to boil. Reduce heat and simmer fifteen minutes. Add cilantro and mint. Stir, then remove from heat. To put together, fry tortilla strips in herbal until crisp.
Drain in writing towels and hang aside. Ladle soup into each bowl. Sprinkle with shredded cheese and tortilla strips. Garnish each bowl with avocado slice and sprig cilantro. Serve at the same time. Note: Soup might be frozen in batches if preferred.
508 calories. 39 grams fat. 27 grams carbohydrates. 20 grams protein per serving.