Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Peel and dice
Onion (1/2)
into 1/4-inch pieces, and mince the
Garlic (2 cloves)
. Reserve four sprigs of
Fresh Cilantro (15 g)
for garnish, then remove remaining leaves from their stems, discard stems and roughly chop leaves. Set aside.
Step 3
Remove and discard the stem and seeds from the
Jalapeño Pepper (1)
. Finely chop the pepper and add to a medium bowl. Juice the
Lime (1/2)
into the same bowl.
Step 4
Cut the
Avocado (1)
in half, then remove the skin and pit. Add flesh to the same medium bowl with
Salt (2 g)
and
Ground Black Pepper (as needed)
. Smash avocado and mix with the other ingredients, leaving some small chunks if desired. Place in the freezer to chill.
Step 5
Cut
White Corn Tortillas (2)
in half, then into 1/4-inch strips. Place on a sheet pan lined with foil. Half will go in the soup, and half will go in the oven.
Step 6
Pat
Chicken Breast (1)
dry with paper towels and season with
Salt (2 g)
and
Ground Black Pepper (as needed)
.
Step 7
Heat a large saucepan or Dutch oven over medium high heat with
Olive Oil (5 mL)
. When the oil is hot, add the chicken and sear on each side for 4 minutes until fully cooked.
Step 8
Remove from heat and allow to cool for 5 minutes. Carefully pull chicken apart into shredded pieces, and set aside.
Step 9
Meanwhile, using the same pan as the chicken. Add
Olive Oil (5 mL)
over medium high heat. Add the garlic and onion and sauté until translucent, about 2 minutes.
Step 10
Stir in the
Canned Crushed Tomatoes (1 can)
,
Chicken Bouillon Cube (1)
,
Water (600 mL)
, and half of the tortilla strips. Bring to a boil.
Step 11
Add the
Chili Powder (3 g)
,
Dried Oregano (as needed)
,
Salt (3 g)
,
Ground Black Pepper (as needed)
, shredded chicken, and the remaining chopped cilantro. Reduce heat to low and simmer for 15 minutes. Keep warm.
Step 12
In a heavy medium saucepan over medium-high heat, add
Vegetable Oil (480 mL)
and heat to 375 degrees F (190 degrees C) by using a fryer thermometer.
Step 13
Meanwhile, toss the remaining tortilla strips with
Olive Oil (5 mL)
,
Salt (3 g)
and
Ground Black Pepper (as needed)
on the sheet pan. Lay the tortilla strips in a single layer. Bake for 5 minutes.
Step 14
Toss strips and bake for another 5 minutes until crispy. Remove from oven and set aside.
Step 15
Lay the
Wonton Wrappers (8)
on a dry surface. Scoop one tablespoon of the avocado mixture per wonton, centered. Brush the edges with water using a pastry brush or your finger, and fold the wrapper to enclose the filling, pinching the edges to seal.
Step 16
Carefully fry the wontons for 3 minutes on each side until golden and crispy. Place the fried wontons on a paper towel to drain the oil.
Step 17
Divide the remaining tortilla chips evenly between two bowls. Top with shredded
Jack and Cheddar Cheese (85 g)
. Ladle the soup into each bowl and add a few of the guacamole wontons. Garnish with remaining cilantro and serve!
