Mexican Recipes
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Ingredients
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| 1 |
Garlic, unpeeled |
1 large head |
| 2 |
Jalapeno chili, lengthwise chopped |
1 fresh |
| 3 |
Onion, diced |
1 |
| 4 |
Ripe tomatoes, seeded and diced |
2 |
| 5 |
Chicken broth |
3 quarts |
| 6 |
Fresh cilantro leaves, chopped |
2 tablespoons |
| 7 |
Cooked chicken, shredded |
1 cup |
| 8 |
Avocado, peeled, pitted and diced |
2 |
| 9 |
Salt |
to taste |
| 10 |
Freshly ground black pepper |
1 teaspoon |
| 11 |
Lime wedges |
few for garnish |
| Method |
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Heat the broth over medium-high heat, bring to a boil, add the garlic and
simmer for 20 minutes. Now add chilies, onion, tomatoes, salt, chicken, salt
and cilantro leaves, stir and cook for 10 minutes. Garnish it with avocado
and serve.
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| Servings -4 |
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| Introduction
of the dish |
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Tomato salsa [tomato, green chili, onion], bubble for a few
minutes in a garlicky liquid before it is topped with avocado and cilantro
to yield a satisfying bowl of soup.
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| Served
With... |
Creme fraiche
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