Puebla Hot Pot Broth with Avocado Crema | McCormick Gourmet

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