Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.
StovePot
2
Turn down and simmer gently 2.5–3 hours.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Strain the stock.
Colander
For the Soup
4
Heat the oil in a large pot and fry the onion and garlic in it 3 minutes.
StoveLarge pot
5
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.
Stove
6
Remove the chicken from the pot, shred it with a fork and return it to the pot.
7
Add the chopped cilantro to the pot.
8
Ladle the hot soup into bowls, with the vegetables and the meat.
9
Arrange the tortilla strips and avocado on top of each bowl.
502calories
33 gprotein
37 gcarbs
24 gfat
● protein 27%● carbs 30%● fat 43%
Per serving, servings (calculated for this version)
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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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