Ingredients with Measurements:
- 6 corn tortillas, cut into strips
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup Tascalate powder
- 1 cup cooked chicken, shredded
- 1 avocado, diced
- 1 lime, cut into wedges
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 375°F. Arrange tortilla strips on a baking sheet and brush with vegetable oil. Bake for 10-12 minutes or until crispy.
2. In a large pot, heat vegetable oil over medium heat. Add onion and garlic and sauté until softened.
3. Add cumin and chili powder and cook for 1 minute.
4. Add diced tomatoes and chicken broth and bring to a boil.
5. Reduce heat and simmer for 10 minutes.
6. In a blender or food processor, blend Tascalate powder with 1 cup of the soup until smooth.
7. Add the Tascalate mixture back to the pot and stir to combine.
8. Add shredded chicken and simmer for another 5 minutes.
9. Season with salt and pepper to taste.
10. Serve hot with crispy tortilla strips, diced avocado, and lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 20g
- Carbohydrates: 30g
- Protein: 22g
Substitutions for ingredients:
- Tascalate powder can be substituted with cocoa powder and cinnamon.
Variations:
- Add corn kernels or black beans for extra texture.
- Use beef or vegetable broth instead of chicken broth for a different flavor.
Tips and tricks:
- Make sure to blend the Tascalate powder with some of the soup to avoid lumps.
- If the soup is too thick, add more chicken broth to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup on the stove over medium heat until heated through.
Presentation ideas:
- Serve soup in individual bowls and top with crispy tortilla strips, diced avocado, and lime wedges.
Garnishes:
- Crispy tortilla strips, diced avocado, lime wedges
Pairings:
- Serve with a side of rice or a salad.
Suggested side dishes:
- Mexican rice
- Black bean salad
Troubleshooting advice:
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more chicken broth to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
- Tascalate is a traditional Mexican drink made with cocoa, cinnamon, and achiote.
Flavor profiles:
- Rich, earthy, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Mexican