Ginger Chicken Soup with Avocado, Lime and Crispy Tortillas Recipe

In a large stock pot, place chicken, water, onions, celery, chopped carrots, bay leaf, pepper corns, 2 Tbsp chopped garlic, & 1 Tbsp minced ginger. Simmer for 1 1/2 hours, until chicken is cooked and tender. Remove chicken from pot. Discard the skin and separate meat from the bones. Strain out the vegetables from the broth and skim the fat that rises to the top of the broth. Blanch julienned carrots in salted water, drain, and shock in ice water. Saute remaining garlic and ginger in a sauce pot and add chicken stock and meat.

Season with salt and pepper and simmer 10 minutes. Fry tortilla strips in hot peanut oil or canola oil and drain on paper towel.

Arrange avocado quarters and divide the cooked, julienned carrot on the bottom of individual soup bowls. Add broth, sprinkle with chopped cilantro, and garnish with tortilla strips and a lime round.

This recipe is brought to you by The Galisteo Inn, Galisteo, NM