DIONICIA'S FAMOUS CHICKEN TORTILLA SOUP
This is simply the BEST of the BEST!! The recipe comes from Ernesto's Restaurant in Puerto Vallarta, Mexico. If you find a better recipe, I sure would like to know about it.
Provided by Pepina Rae
Categories Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Boil tomatoes 10 minutes.
- Place tomatoes and next 8 ingredients in blender and blend for 4 minutes.
- Saute onion in oil and add blender contents by pouring through a mesh strainer.
- Add one quart of water to strainer and swirl.
- Put leftover ingredients from strainer in 1/2 cup of water, blend well and strain into pot.
- Add one more quart of water.
- Add chicken bouillon and chicken pieces and boil until chicken is cooked.
- Fry tortilla strips in oil until crispy.
- Heat 8-10 oz. of stock for each serving. Place one piece of chicken in stock to heat and then debone.
- Fill bowl with a handful of chips, 3-4 avocado slices, meat of one piece of chicken, cover with mozzarella cheese.
- Pour boiling broth over ingredients in bowl and serve.
Nutrition Facts : Calories 382.6, Fat 23.4, SaturatedFat 9.1, Cholesterol 44.6, Sodium 932.2, Carbohydrate 30.6, Fiber 9.6, Sugar 4.4, Protein 17.9
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