Puebla Hot Pot Broth with Avocado Crema

Name: Puebla Hot Pot Broth with Avocado Crema
Prep time: 45 min
Cook time: 45 min
Yield: 10
Cuisine: Mexican,
Ingredients: Broth; 3 tbsp (45 ml) chili pepper ancho (mccormick ); 2 tsp (10 ml) cumin ground (mccormick ); 2 tsp (10 ml) oregano leaves (mccormick ); 2 tsp (10 ml) paprika smoked (mccormick ); 1/2 tsp (2 ml) sea salt grinder (club house); 1 tbsp (15 ml) olive oil; 1 cup (250 ml) finely chopped white onion; 6 garlic cloves, finely chopped; 8 cups (2 liter) Chicken Stock; 1 can (796 ml) crushed tomatoes; 2 tbsp (30 ml) lime juice; Add-Ins; 2 ears fresh corn, shucked and cut into 1-inch (2.5 cm) rounds; 1 pound (500 g) boneless, skinless chicken breasts, cut into very thin strips; 1 chayote, peeled and cut into matchsticks; Avocado Crema; 1/2 medium avocado, peeled, pitted and coarsely chopped; 1 cup (250 ml) sour cream; 1 tbsp (15 ml) lime juice; 1/4 tsp (1 ml) sea salt grinder (club house); 1/4 tsp (1 ml) garlic powder (club house); Garnishes; Cotija cheese or queso fresco, crumbled; Avocado, chopped; Fresh cilantro, chopped; Crunchy tortilla strips or tortilla chips; Flour or corn tortillas, for dunking

Gather friends for a celebration of Central Mexico with this spiced cooking broth featuring Ancho Chili Pepper and Cumin. Guests can dip thinly sliced chicken and corn on the cob into hot broth to quickly cook. Then create bowls with additional broth, vegetables and garnishe... Read More Read Less

45 min

PREP TIME

45 min

COOK TIME

220

CALORIES

INGREDIENTS

SERVINGS: 10