chicken ZÜPA-ladas | avocado cucumber crema

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el·e·ments


1 bottle zupa noma tomatillo kale jalapeno soup
8 siete foods grain free tortillas
1 lbs  boneless, skinless chicken breasts
3 cups salsa verde, jarred or homemade
1 onion, halved + divided
½ cup chile habanero sauce
1 bunch fresh cilantro
½ cup fresh lime juice
1 teaspoon cumin
2 cloves fresh garlic
avocado oil
sea salt  + pepper

avocado cucumber crema, recipe below

in·can·ta·tion

preheat oven to 350.
place the chicken + onions + garlic + cilantro foil lined baking pan, season with salt + cumin +pepper.
coat with lime juice + chile habanero sauce. 
cover with foil + bake, 1 hour. 
once cool, shred chicken in the pan juices + set aside.

in a large saucepan, combine zupa noma tomatillo kale jalapeno soup + salsa verde. 
bring to boil +  simmer on low, 10 minutes. 
transfer to a bowl + let cool.

toss together chicken +  ½  cup of the zupa verde sauce.
lay tortillas in oiled dish. 
place about 1/3 cup of  chicken down the  middle of each tortilla +  roll into a cylinder +  lay seam side down tightly in the dish.
spread a layer of zupa verde sauce over the tortillas + bake, about 25 minutes. 
sprinkle with cilantro + diced onions + top with avocado cucumber crema.


avocado cucumber crema

2 medium avocados
1/2 cup zupa noma avocado cucumber superfood soup
2 tablespoons freshly squeezed lime juice
1/2 cup fresh cilantro
1 small jalapeno
4 cloves of garlic
salt +pepper


 

blend together all ingredients in food processor until smooth.
transfer small bowl, season with salt + pepper.
chill in fridge.


 


 

 

lauren richeson