8 cups chicken broth 2 medium chicken breasts, poached and shredded. 1 medium red onion, diced 2 carrots, peeled and diced 1 potato, peeled and diced ¼ cup tomato paste 1 bay leaf 2 cloves garlic, chopped ½ teaspoon Chipotle Chili en Adobe, pureed 1 teaspoon seeded chopped pickled Jalapeno 1 teaspoon dried Mexican oregano 1/8 teaspoon cumin ¾ teaspoon salt Pepper to taste 1 zucchini, diced |
1 yellow squash, diced ½ red bell pepper, seeded and diced Fresh lime juice from 1 lime 2 tablespoon sweet sherry (preferably Harvey's Bristol Cream) 1 tablespoon chopped cilantro 1 tablespoon chopped mint GARNISH 4 6-inch corn tortillas cut into strips 4 tablespoon veggie oil 8 oz shredded jack cheese 12 slices of avocado 12 Cilantro sprigs |