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chicken broth chicken peanut corn tortillas olive oil green pepper yellow onion garlic salt tomatoes chipotle chile cilantro lime wedges queso fresco jicama radish avocado
Viewed: 45 - Published at: 9 years agoIngredients
- 1 1/2 quarts chicken broth
- 1 chicken breast half (with skin and bones for best flavor)
- 1/2 cup peanut or vegetable oil
- 4 corn tortillas, cut into 1/2-inch strips
- 2 tablespoons olive oil
- 1 Anaheim green pepper, seeded and thinly sliced
- 1/2 medium yellow onion, thinly sliced
- 2 garlic cloves, thinly sliced
- Salt
- 2 tomatoes, peeled, seeded, and diced; or 3 small canned whole tomatoes, diced (juice included)
- 1 dried chipotle chile, seeds removed
- 1/2 cup chopped cilantro
- 6 lime wedges
- About 4 ounces crumbled queso fresco or grated Monterey Jack cheese
- 1/2 cup peeled and shredded jicama
- 1/2 cup julienned radish
- 1 cubed avocado
Method
- Heat to a simmer: 1 1/2 quarts chicken broth.
- Add: 1 chicken breast half (with skin and bones for best flavor).
- Cook at a bare simmer until the chicken is done, about 20 minutes.
- Turn off the heat, transfer the breast to a plate, and let cool.
- Remove and discard the skin and bones and shred the meat.
- Into an 8-inch heavy-bottomed skillet over medium-high heat, pour: 1/2 cup peanut or vegetable oil.
- Then add: 4 corn tortillas, cut into 1/2-inch strips.
- Fry in small batches until golden brown and crispy.
- Drain on paper towels and season with salt.
- In a large heavy pot, heat: 2 tablespoons olive oil.
- Add: 1 Anaheim green pepper, seeded and thinly sliced, 1/2 medium yellow onion, thinly sliced, 2 garlic cloves, thinly sliced, Salt.
- Cook until soft, about 5 minutes.
- Pour in the hot broth, then add: 2 tomatoes, peeled, seeded, and diced; or 3 small canned whole tomatoes, diced (juice included), 1 dried chipotle chile, seeds removed, Salt.
- Bring to a boil and then turn down to a simmer and cook for 30 minutes.
- Add the shredded chicken meat and heat through, but do not boil.
- Taste for salt and adjust as needed.
- Serve the soup with the crispy tortilla strips and little bowls of the following garnishes: 1/2 cup chopped cilantro, 6 lime wedges About 4 ounces crumbled queso fresco or grated Monterey Jack cheese, 1/2 cup peeled and shredded jicama, 1/2 cup julienned radish 1 cubed avocado.
- Add 1 1/2 teaspoons chopped fresh Mexican oregano to the broth.
- Pickled jalapeno and red onion are also great garnishes.
- Cooked and drained black beans and sauteed chard can be added to make a more substantial soup.