Ranchera Soup
2-quart Saucepan with Cover / 4-quart Dutch Oven with Cover / Chef’s Knife / Carving Knife
Cooking time: 18 MINUTES Yield: 6 SERVINGS
- 2 cloves garlic, chopped
- ½ cup onion, diced
- 1 jalapeño, diced
- 1 avocado, diced
- 2 (6-ounce) chicken breasts
- Salt to taste
- 1 can dice tomatoes (Or 1 7/8 cups fresh tomatoes, diced)
- ½ teaspoon oregano
- 10 Mexican tostadas
- ½ cup Monterrey Cheese
- 1 lime
- 5 fresh cilantro stems
On a cutting board, cut garlic, onion, jalapeño and avocado using the Chef’s Knife. In the 2-quart Saucepan combine the chicken with 4 cups of water, garlic and salt. Cook at medium-high temperature with the Redi-Temp® valve open. When the valve whistles, close it and turn off the stove. Let chicken cool down and dice it into bite sizes with the Carving Knife. Set chicken and broth aside.
Preheat the 4-quart Dutch Oven over medium-high heat for 3 minutes. Cook onion for 2 minutes while stirring frequently. Add the jalapeño and cook for 1 extra minute. Stir in the broth — which you cooked the chicken with — the tomatoes, salt, oregano and 4 tostadas broken into small pieces. Cover and leave the valve open until it whistles. Blend this mix and pour it into the Dutch Oven with the chicken. Let it cook over medium-high temperature with the Redi-Temp® valve open. Once it whistles, reduce heat to medium-low and simmer for 3 extra minutes. Turn off stove.
To serve, break 6 tostadas into long strips. Divide among 6 individual serving bowls. Ladle in soup; sprinkle with avocado and cheese. Squeeze the lime juice into the soup if desired. Garnish with remaining tostadas and cilantro.
Nutrition Information per serving:
- Calories: 142
- Total Fat: 5.7g
- Saturated Fat: 2.3g
- Monounsaturated Fat: 2.0g
- Cholesterol: 43.1mg
- Sodium: 462.3mg
- Total Carbohydrate: 6.5g
- Dietary Fiber: 1.6g
- Protein: 16.4g
