Wednesday, September 15, 2010

Chicken/ Tortilla Soup:

2 tablespoons olive oil
1 cup chopped onions
3 cloves garlic, chopped
1 poblano pepper, seeded and chopped
1/2 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
2 tbsp crushed tomatoes
6 cups chicken stock
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
1 cup vegetable oil, for frying
2 corn tortillas, cut into 1/4-inch-thick strips
1 avocado, peeled, seeded, and chopped, for garnish
2 boneless, skinless chicken breasts rubbed with salt, pepper, chili powder, cumin, and garlic powder


Cook chicken: heat 1 tsp olive oil in a pan. Add chicken and cook over medium heat until cooked through. Once cooled, shred and put in the fridge until you are ready to serve the soup.

Sautethe onions, garlic, peppers, salt, cumin, and coriander for 5 minutes.
Add the tomato paste and cook, stirring, for 1 minute.
Add the crushed tomatoes and chicken stock and bring to a simmer. Simmer for 20 minutes.

Add the cilantro and lime juice, and stir well.
Remove from the heat and cover to keep warm.
Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels.