Servings:
Makes 4-6 servings
Ingredients
- 2 quart homemade chicken stock or low sodium chicken broth (such as swanson’s)
- 2 quart ancho chiles, soaked, seeded, and thinly sliced
- 1 quart 15-ounce can posole, rinsed and drained
- 1 ounce dried porcini mushrooms, soaked until soft, drained and chopped
- 1/4 cup chopped fresh cilantro leaves
- 1/2 cup shredded white cheddar cheese
- 1 cup hass avocado, peeled, pitted and diced
Preparation
Baking Directions:
1.Place stock in a medium saucepan and bring to a simmer.
Add the rehydrated ancho and porcini and the posole and cook for 10 minutes.
Add the chicken and cilantro and cook for 5 minutes; season with salt and pepper.
2.Ladle soup into bowls, top with cheddar cheese, avocado and a mixture of the fried tortillas and garnish with cilantro leaves.
