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|Recipe Chicken Soup
2 garlic cloves
1/2 fresh jalapeņo chile; or to taste
1/2 cup packed fresh cilantro leaves
2 chicken breast halves with bones
3 1/2 cup chicken broth
3 cup water
4 corn tortillas
1/2 cup vegetable oil
4 avocados slice
2 tbsp fresh lime juices
Coarsely chop onion and garlic. Wearing
rubber gloves, finely chop jalapeņo.
Chop cilantro. Remove and discard skin
In a 3-quart saucepan cook chicken with
onion, garlic, jalapeņo,1 tbsp cilantro,
broth, and water at a bare simmer until
just cooked through, about 15 minutes.
Transfer chicken to a cutting board with
tongs and, when cool enough to handle, shred meat, discarding bones. Pour broth mixture through a fine sieve into a bowl and return
to cleaned pan.
Halve tortillas and cut crosswise into
1/8-inch-wide strips.In an 8-inch skillet
heat oil over moderately high heat until hot
but not smoking and, working in 3 batches,
fry tortilla strips, stirring gently, until golden. With tongs transfer strips as fried
to paper towels to drain.
Halve, pit, and peel avocados and cut flesh
into 1/2-inch cubes. Add chicken to broth
and heat over moderate heat until hot.
Add remaining cilantro, avocado, lime juice,
and salt to taste.
Serve soup garnished with tortilla strips.
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