Courtesy of Every Day with Rachael Ray
4Servings•10 Min.Prep Time•1 Hr.Cook Time•
原料：
SOUP:
1/4 c. extra-virgin olive oil
1 onion, chopped
1 head garlic, cloves finely chopped
2 lbs. skinless, boneless chicken thighs
1 32-oz. container (4 c.) chicken broth
1 1/2 c. Salsa Fresca
1 avocado, thinly sliced lengthwise
1 c. chopped cilantro
1/4 c. sour cream
salt
-
SALSA FRESCA:
1 c. packed coarsely chopped cilantro
2 cloves garlic
1/2 onion, coarsely chopped
1 jalapeño chile, halved lengthwise
2 1/2 lbs. ripe tomatoes (7 or 8), cored and quartered
Juice of 1 lime
salt
说明：
- In a large Dutch oven, heat the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 7 min. Add the garlic; cook for 3 min. Add the chicken thighs and broth, bring to a boil and simmer for 4 min. Stir in 1 c. pre-made salsa, cover and remove from the heat. Let stand until the chicken is cooked through, about 45 min. Transfer the chicken to a cutting board and shred.
- Return the broth to a simmer; season with salt. Divide the chicken among 4 soup bowls and top with the avocado slices. Ladle the broth into the bowls and top each portion with the cilantro, sour cream and remaining salsa.
SALSA FRESCA:
- Using a food processor, pulse the cilantro and garlic together for 30 seconds. Scrape down the sides, add the onion and jalapeño and pulse until finely chopped; transfer to a medium bowl.
- Working in batches, add the tomatoes to the food processor and pulse until finely chopped. Add to the cilantro mixture. Stir in the lime juice; season with salt.
营养：
暂无