Mexican Hotpot with Avocado Crèma
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Ingredients
- 1 tbsp Olive oil
- 2 small onions, sliced
- 1 clove garlic, peeled
- 1.5 can (21 ounces) tomatoes
- 1.5 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1.5 tsp Oregano
- 7 cups of Chicken Stock (Vegetable stock for vegans)
- 1 tsp Salt
- 0.5 tsp black pepper
- Grilled chicken, sliced (ADDITIONAL)
- Boiled rice (ADDITIONAL)
Avocado Crema:
- 1 avocado, peeled and coarsely chopped
- ½ cup Greek yogurt
- 1 tbsp lime juice
- ¼ tsp Salt
- ¼ tsp Garlic powder
Method
- Preheat the oven on high. Place olive oil, onion, garlic on a baking sheet, transfer to oven and bake/broil for 3 – 5 minutes.
- Remove from the oven, add to a blender along with the canned tomatoes and blend until smooth.
- In a pot over medium heat, add the blended mixture, chili powder, cumin, coriander, oregano and chicken stock, salt, pepper.
- Bring the mixture to boil and simmer on low heat for 20 to 25 minutes.
- For the Avocado crema, place all the ingredients in a blender or a food processor and blend until smooth. Move to a bowl.
- For the serving, add rice to a bowl and placed grilled chicken strips on it. Pour the broth with a ladle. Serve Hot!
- SERVING SIZE:
- 05 - 06
- PREPERATION TIME:
- 40 mins
- RECIPE FEATURES:
- Nut Free
Nutritional Information
Calories: 167
Fat: 10.8g
Sodium: 1.3g
Carbohydrate: 11.7g
Dietary Fiber: 4.2g
Protein: 8.3g
