306. Pollo Tortilla Soup. Click the picture for recipe!
A spicy mexican tortilla soup delicious and fragrant with chicken adobo.
Ingredients
- Blender
- Boneless Chicken Thighs
- Avocado Slices
- Tortilla Strips
- Organic Chicken Stock
- Fresh Chopped Onion
- Fresh Chopped Garlic
- Fresh Chopped Cilantro
- Chipotle Peppers In Adobo Sauce
- Saffron Seasoning
- Avocado Oil
- Organic Jalapeno Slices
- Cento San Marzano Organic Peeled Tomatoes
- Morton Iodized Table Salt
- Cayenne Pepper
- McCormick Ground Black Pepper
Directions
- Add to your blender your tomatoes, jalapenos, avocado oil, saffron threads, chopped cilantro, chipotle peppers in adobo sauce, fresh chopped garlic, and chopped white onion. Pulse well and set aside.
- Heat a pan on medium high heat and add some avocado oil. Season your chicken thighs with salt and cayenne pepper. Cook your chicken on both sides for about 6 minutes, take out and break apart with a fork and your fingers.
- Reheat your pan on medium high heat and pour in some chicken broth, add your vegetable and herb blend, your chicken and mix well. Season to taste with salt & pepper.
- Plate your dish, top with some avocado slices and tortilla strips, garnish with some fresh cilantro and enjoy! #recipesbyvance
Recipe by Vance Harris
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