Chicken Tortilla Soup
Total Time: 2 hrs
Preparation Time: 30 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 10
- 12 corn tortillas
- 5 tablespoons olive oil
- 3 tomatoes
- 1 medium onion, halved
- 3 garlic cloves
- 8 cups chicken stock
- 1 sprig fresh epazote
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon pepper
- 2 tablespoons lime juice
- 3 dried pasilla peppers
- 4 chicken breast halves
- 2 cups monterey jack cheese, grated
- 2 avocados, cubed
- 1 sprig fresh cilantro, chopped
- 2 limes, wedged
- 1 cup frozen corn
- 1 cup pico de gallo
Recipe
- 1 heat 4 tablespoons of oil in a skillet. cut tortillas into 1/2" strips and fry in oil until golden and crispy. dry on paper towels and save for later.
- 2 add more oil (if needed) to skillet. cut pasilla chiles crosswise in rings and fry in oil for about 1 minute. dry on paper towels and save for later.
- 3 roast tomatoes, onion and garlic in broiler for about 10 minutes. garlic may be done sooner. peel charred skin from tomatoes and dice. finely dice onion and garlic.
- 4 in soup pot, heat 3 tablespoons of oil on low. cut chicken into bite-size chunks and add to soup pot. raise heat to high and cook chicken until done on all sides, about 2-3 minutes.
- 5 add onions, garlic, chili powder, cumin, pepper and 1 tablespoon lime juice. stir and cook for another 2 minutes.
- 6 add broth, tomatoes, pico de gallo, epazote and frozen corn. stir. bring to a boil. reduce heat to medium and cover. continue boiling for 15 minutes.
- 7 stir. reduce heat to low and lightly simmer for 1-2 hours. stir occasionally.
- 8 add pasilla chiles and continue to simmer for 15 minutes. taste test and season as desired.
- 9 peel and dice avacados, then place in a bowl and stir lightly with 2 tablespoons lime juice.
- 10 to serve, place tortilla strips in bowl first, sprinkle with cheese, then ladle soup on top. garnish with lime wedge, cilantro and avacados.
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