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Azteca Soup

"This is a totally popular Mexican soup. It can be served with any other Mexican dish. Just earlier than serving, add tortilla strips and avocado cubes, so the tortillas live crunchy."

Ingredients :

10 (6 inch) corn tortillas, reduce into half of inch strips
1 half cups vegetable oil for frying
salt to taste
4 cups chook broth
1 cup sparkling cilantro leaves
2 massive tomatoes
1 huge onion
1 tablespoon chipotle peppers in adobo sauce
1 teaspoon salt, or to flavor
2 avocados - peeled, pitted and diced

Instructions :

Prep : 20M	Cook : 5M	Ready in : 50M

Heat oil in big skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-covered plate and pat dry. Sprinkle salt on tortillas, tossing to coat both facets.
Using a blender or meals processor, blend tomatoes, onion and cilantro till completely pureed.
In a saucepan, warmness fowl broth, chipotle chili, and pureed vegetables. Bring to a boil; take away from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!

Notes :

We have determined the nutritional fee of oil for frying based on a retention fee of 10% after cooking. The genuine amount will range depending on cooking time and temperature, aspect density, and the specific form of oil used.
Try the usage of a Reynolds® sluggish cooker liner on your gradual cooker for simpler cleanup.

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