Avocado soup with chicken carnitas in corn tortillas
For 4 people
Ingredients
3 mature Hass avocados
¼ cup half and half cream
4 cups chicken broth
Juice of 1 lemon
½ tspn white pepper
1 tspn salt
1 tbsp chopped coriander
Corn tortillas
Ingredients for the carnitas
3 skinless chicken breasts
1 tbsp ground chili
½ tspn ground oregano
½ tspn ground cumin
1 medium onion chopped into small chunks
2 mashed garlic heads
2 tbsp vegetal oil
1 tbsp salt
Soup preparation
Place avocados, cream and chicken broth in a blender. Blend until it is creamy, add lemon juice.
Heat the rest of the broth on a pan. Slowly, add the mix of the avocados, season with salt and pepper and sprinkle some coriander.
Meat preparation
Marinate the chicken with the other spices the previous night.
Heat the oil on a medium saucepan and cook the chicken 2 minutes, until golden brown.
Add onion, garlic and salt and stir to mix ingredients. Cover the saucepan and cook over a medium heat for 10 minutes, uncover and continue cooking until the chicken has absorved all its juice.
Cut the breasts into slices and serve on the warm tortillas together with the soup.
Tags: Avocado soup with chicken carnitas in corn tortillas, latin recipe, receta latina, Sopa de aguacate con carnitas de pollo en tortillas de