I've made this several times and it turns out fantastic every time!
3 tbsp. Corn oil
4 corn tortillas cut into long strips
8 garlic cloves, chopped
2 cups fresh onion puree
3 cups Mexican stewed tomatoes, drained and pureed ((reserve liquid if needed)
5 dried New Mexican chilies, chopped
2 jalapenos, chopped
1 tbsp. Cumin powder
1 tbsp. Epazote, or 2 tbsp. Fresh cilantro, chopped
1 tsp. Ground coriander
1/2 to 1 tsp. Cayenne pepper (to taste)
1 tsp. Smoked Paprika
1 large Bay leaf
1 1/2 quarts chicken stock
Salt to taste
Lemon juice to taste
1 cooked whole chicken breast, skinless, boneless and cut into thin strips
1 large Avocado,
peeled, seeded, and cut into small cubes
1 1/2 cups shredded Mexican cheese
4 corn tortillas, cut into thin strips and fried crisp
Heat oil in a large
saucepan over medium heat
Add tortillas and sauté until tortillas are crisp,
Add garlic and sauté about 1 minute
Add onion puree and cook for 5 minutes, stirring occasionally until reduced by half
Add roasted chilies & jalapenos and sauté for about 1 minute
Add tomato puree, cumin, coriander, cilantro, cayenne, Epazote, Paprika, Bay Leaf, Salt, Pepper and Chicken Stock
Bring to a boil, lower heat and simmer for approx. 40 minutes. Skim fat from surface if necessary
Remove bay leaf
Process through a food mill to attain the perfect consistency or use a blender (if soup becomes thick, thin it with additional chicken stock
Season to taste with salt, pepper, lemon and other spices
Ladle soup into warm bowls. Garnish each bowl with chicken breast, avocado, shredded cheese and crisp corn tortillas
Serve immediately
4 corn tortillas cut into long strips
8 garlic cloves, chopped
2 cups fresh onion puree
3 cups Mexican stewed tomatoes, drained and pureed ((reserve liquid if needed)
5 dried New Mexican chilies, chopped
2 jalapenos, chopped
1 tbsp. Cumin powder
1 tbsp. Epazote, or 2 tbsp. Fresh cilantro, chopped
1 tsp. Ground coriander
1/2 to 1 tsp. Cayenne pepper (to taste)
1 tsp. Smoked Paprika
1 large Bay leaf
1 1/2 quarts chicken stock
Salt to taste
Lemon juice to taste
1 cooked whole chicken breast, skinless, boneless and cut into thin strips
1 1/2 cups shredded Mexican cheese
4 corn tortillas, cut into thin strips and fried crisp
Add tortillas and sauté until tortillas are crisp,
Add garlic and sauté about 1 minute
Add onion puree and cook for 5 minutes, stirring occasionally until reduced by half
Add roasted chilies & jalapenos and sauté for about 1 minute
Add tomato puree, cumin, coriander, cilantro, cayenne, Epazote, Paprika, Bay Leaf, Salt, Pepper and Chicken Stock
Bring to a boil, lower heat and simmer for approx. 40 minutes. Skim fat from surface if necessary
Remove bay leaf
Process through a food mill to attain the perfect consistency or use a blender (if soup becomes thick, thin it with additional chicken stock
Season to taste with salt, pepper, lemon and other spices
Ladle soup into warm bowls. Garnish each bowl with chicken breast, avocado, shredded cheese and crisp corn tortillas
Serve immediately
Comments