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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. | 2. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. | 3. Pour in the stock, season with salt and pepper, and simmer for 20 minutes. | 4. Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. | 5. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. | 6. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot. | 7. Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. | 8. Top with the diced avocado and fried tortilla strips (and cheese if using). | 9. Garnish with cilantro and serve with lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
white onion	2		diced	88.0	20.548000000000002	2.42	0.22
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
jalapeno	2		seeded minced	3.2625	0.7312	0.1024	0.0416
tomato	3		ripe chopped	186.2069	41.2894	9.7151	1.6192
chicken stock	1	quart		-	-	-	-
salt black pepper			ground	-	-	-	-
canola oil				-	-	-	-
corn tortilla	8		cut	-	-	-	-
chicken	1 1/2	cups	shredded cooked	-	-	-	-
avocado	2		diced	-	-	-	-
monterey jack cheese	1	cup	shredded	-	-	-	-
cilantro leaf	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
lime	1		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.