I will make this again and again it was that good!
I did a couple of steps for this recipe. I based it off this recipe from Mexican made easy. I just did not want broth, so I took 2 chicken breasts with skin on and bone in and placed it in a stock pot. I added 2 cups chicken broth and 3 cups of water with 2 bay leaves, 2 whole cloves of garlic and salt and pepper and simmered for 30 minutes. I took the chicken out and cooled then shredded the chicken. I used the chicken broth from the chicken for my soup. I also added in corn salsa in the soup. I had made it for dinner and with the leftover corn I added it to the soup which really made the soup extra yummy. I topped the soup with avocado, monterrey jack cheese and light sour cream with a whole wheat tortilla along side. You can also fry up corn tortillas like the recipe says.
IngredientsSoup:
4 large plum tomatoes
1 small white onion or a 1-inch-thick slice of a large white onion, peeled
4 garlic cloves, unpeeled
1 medium dried New Mexico chile, stemmed, seeded, and torn into large pieces
6 cups chicken broth
2 corn tortillas, torn into 1-inch pieces
Salt and freshly ground black pepper
Tortilla strips:
6 corn tortillas, cut into 1/2-inch wide strips
Vegetable oil, for shallow frying
6 to 8 canned chipotle chiles in adobo sauce, optional for garnish
Mexican sour cream or regular sour cream, for serving
2 avocados, peeled and diced into 1/2-inch cubes or slices
1 queso fresco or mild feta cheese, crumbled
DirectionsSoup: Heat a heavy saute pan over medium-high heat. Add the tomatoes, peeled onion, and unpeeled garlic cloves. Roast, turning frequently, until the garlic is soft, about 10 minutes. Remove the garlic when soft, but slightly blackened. Peel the garlic and set aside. Add the chile and continue to cook for another 2 to 4 minutes. Remove the onion and set aside. Continue to cook the tomatoes until charred and blackened, another 5 minutes. Put the garlic, chile, onion, tomatoes, tortillas, and 2 cups chicken broth in a blender. Blend until smooth. Pour into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil, reduce the heat and simmer for 20 minutes. Season with salt and pepper, to taste.
(I made this earlier in the day and put it in the slow cooker for a couple of hours on low).Tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 an inch. Heat over medium-high heat until very hot, but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
Corn salsa recipe:4 ears of corn
1 jalapeno
1/2 red bell pepper
1/4 cup cilantro chopped
2 tbsp olive oil
1 lime
salt and pepper to taste
1. Cook the corn how ever you prefer, cool and cut the corn off the cob.
2 Broil/char the bell pepper and jalapeno. Once charred seed jalapeno and chop into small pieces. Cut the bell pepper in small pieces as well and add to the corn.
3. Cup up your cilantro and add to the bowl and season with salt and pepper. Stream in your olive oil and the juice of 1 lime. Let it sit for a little bit for all the flavors to come together.
