4 small onions, peeled
7 medium tomatoes, halved
2 Tbs olive oil
2 tortillas, chopped 45 Grams
5 cloves garlic, chopped
1 jalapeno coarsely chopped, with seeds
1 tsp. chile powder
1 tsp. dried oregano leaves
1.5 Tbs. cumin, ground
6 cups chicken stock or canned chicken broth
1 Cup beef broth
1/3 cup lime juice
2Tbs. kosher salt
2 boneless. skinless chicken breasts, poached and diced approx. 1.5 lbs.
2 avocados, chopped 1/4-inch pieces
1/2 cup cilantro leaves, finely chopped
.75 onions, finely chopped
1 Tbs. lime juice, fresh (for salsa)
10 corn tortillas, 225 grams
2 Tbs olive oil
Preheat oven to 425. Cut tomatoes and onions into quarters, toss them with 1.5 Tbs of the olive oil and place in a single layer in a roasting pan. Roast turning occasionally until soft and slightly charred, about 35-40 minutes. Set aside.
Heat 2Tbs olive oil in a stockpot over medium heat. Tear 2 of the tortillas into small pieces and sauté in the oil with garlic and jalapeno until softened, 3 to 4 minutes. stir in the chile powder, oregano, and cumin; cook 1 minute more.
Add the chicken and beef broth to the pot and bring just to a boil. Blend the baked tomato and onions and stir into the tomato-onion puree, lime juice and salt. Simmer uncovered stirring occasionally, 30 minutes.
Meanwhile poach chicken by bringing enough water to cover with whatever seasoning you prefer to a boil, add the chicken until water boils again, take off heat source and leave in water for 30 minutes. The goal here is not to heat the center of these breasts beyond ̊150°. Cut into 1/4 inch small piece, salt and set aside
Add back the chicken cubes and serve immediately alongside avocado lime sauce and toasted tortilla chips
Cut 10 tortilla into strips, toss with 2 tbs olive oil and salt and baking in the oven at 400 ° crispy, about 12-15 minutes.
Cube avocados and combine with lime juice, cilantro and onion
Soup total 1100 calories or 85 calories per cup
Avocado and lime mixture total 300 calories
10 Roasted Tortilla strips total 800 calories