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