Description Edit

Ingredients Edit

  • 3 tablespoons corn oil
  • 4 corn tortillas, cut in long strips
  • 8 garlic cloves, peeled
  • 2 cups pureed fresh Onion
  • 4 cups pureed fresh tomato
  • 5 dried New Mexican chilies, fire roasted and seeded (see note #1)
  • 2 jalapeños, chopped
  • 1 tablespoon cumin powder
  • 1 tablespoon epazote, chopped (or 2 tablespoons chopped fresh cilantro)
  • 1 teaspoon ground coriander
  • 1 large bay leaf
  • 1-1/2 quarts chicken stock (see below)
  • salt to taste
  • lemon juice to taste
  • cayenne pepper to taste
  • 1 large avocado, peeled, seeded, and cut into small cubes
  • 1-1/2 cups shredded Wisconsin Cheddar Cheese
  • 4 corn tortillas, cut into thin strips and fried crisp, for garnish
  • 1 cooked whole Chicken breast, skinless, boneless, and cut into thin strips

Directions Edit

  1. Heat oil in a large saucepan over medium heat.
  2. Add tortillas and garlic and sauté until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes.
  3. Add Onion purée and cook for 5 minutes, stirring occasionally until reduced by half.
  4. Add tomato purée, roasted chilies, jalapeños, cumin, coriander, epazote, bay leaf, and chicken stock.
  5. Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface, if necessary.
  6. Process through a food mill to attain the perfect consistency or use a blender (soup may become thick; thin out with additional chicken stock).
  7. Season to taste with salt, lemon and Cayenne (optional).
  8. Ladle soup into warm bowls. Garnish each bowl with an equal portion of Chicken breast, avocado, shredded Cheese, and crisp tortilla strips. Serve immediately.

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