Ginger chicken soup with avocado, lime, and crispy tortillas recipe

Ginger Chicken Soup with Avocado, Lime, and Crispy Tortillas recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

This delicious ginger chicken soup with avocado, lime, and crispy tortillas is a comforting and flavorful dish that will warm you up from the inside out. The combination of tender chicken, zesty lime, creamy avocado, and crunchy tortillas creates a harmony of textures and flavors. The addition of ginger adds a subtle kick and provides numerous health benefits. This recipe is perfect for those looking for a comforting yet nutritious meal.

Keywords: ginger chicken soup, avocado, lime, crispy tortillas, comforting.

Ginger chicken soup with avocado, lime, and crispy tortillas recipe details

Ginger chicken soup with avocado, lime, and crispy tortillas recipe, recipe Rating: 4.8
Number of votes:141

Ingredients:

One 3-pound chicken

3 quarts water

2 onions, roughly chopped

3 ribs celery, roughly chopped

3 carrots, roughly chopped

1 bay leaf

1 teaspoon black peppercorns

4 Tablespoons chopped garlic

2 Tablespoons minced ginger

1/4 cup chopped cilantro

2 carrots, peeled and julienned

8 corn tortillas, cut into 1/4-inch strips

1 ripe avocado, cut into quarters

2 cups peanut oil or canola oil

salt and pepper to taste

1 lime, sliced into 1/8-inch rounds

Instructions:

In a large stock pot, place chicken, water, onions, celery, chopped carrots, bay leaf, peppercorns, 2 Tablespoons chopped garlic, and 1 Tablespoon minced ginger. Simmer for 1-1/2 hours until chicken is cooked and tender. Remove chicken from pot. Discard the skin and separate meat from the bones. Strain out the vegetables from the broth and skim the fat that rises to the top of the broth. Blanch julienned carrots in salted water, drain, and shock in ice water. Saute remaining garlic and ginger in a sauce pot and add chicken stock and meat. Season with salt and pepper and simmer 10 minutes.

Fry tortilla strips in hot peanut oil or canola oil and drain on paper towel.

Arrange avocado quarters and divide the cooked, julienned carrot on the bottom of four soup bowls. Add broth, sprinkle with chopped cilantro, and garnish with tortilla strips and a lime round.

Serves:4