Heat the oil in a large pot and fry the onion and garlic in it 3 minutes.
⚙ Pan-fryingStoveLarge pot
2
Add the chicken, stock, tomatoes, paprika, cumin, salt and black pepper and bring to a boil. Turn down the heat and simmer at a gentle bubble uncovered 25 minutes.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Remove the chicken from the pot, shred it with a fork and return it to the pot.
4
Add the chopped cilantro to the pot.
5
Ladle the hot soup into bowls, with the vegetables and the meat.
6
Arrange the corn tortilla strips and avocado on top of each bowl.
493calories
31 gprotein
40 gcarbs
22 gfat
● protein 26%● carbs 33%● fat 41%
Per serving (567 g), of 4 servings
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Large pot· Also works: Pot (Cook in two batches)
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