Inspired by Mexican and other Latin flavors, this soup is a wonderfully warm, spicy and fragrant. Almost an instant cure for mid winter blues, but great in the summer as well.
2 pounds chicken breasts (season toss in 2-3 tablespoons olive oil, and season heavily with salt and pepper.- roast at 450 for about 30minutes or until cooked through. Let cool then chop into large dice)- alternately, dice up a small rotisserie chicken
2 Serrano chilies roasted (roast over a flame until skin is charred or toast in a skillet with a little oil until skin is blistered)- then dice, discard core and seeds
6 flour tortias, quickly fried (see below)
For soup base-
2-3 Tablespoons olive oil
2 medium size yellow onions, peeled and diced (medium dice)
3 cloves garlic peeled and minced
2 quarts chicken stock
1 can diced tomato (28oz)
2 Serrano chilies (see above)
1 Tablespoon kosher salt
½ teaspoon ground pepper
Place the oil in a 5 quart Dutch oven. Turn heat to medium, add in onions and cook on medium – medium low heat for about 10 minutes stirring often. Add in garlic and cook 1 minute more. Add in the chicken stock, tomatoes, 2 diced serano chilies, salt and pepper. Bring to a boil then reduce heat to simmer. Simmer for 25-30 minutes. Once the soup base cools slightly puree in blender then transfer to a new pot or serving dish.
To serve/garnish
6-8 Flour tortias, cut to thin strips and shallow fried in vegetable oil for only a moment or two per side) * this garnish is a must! This may be prepared a few hours in advance.
Large handful of chicken
Lime wedges
Optional-
1 ½ cups jack/ cheddar or Mexican cheeses grated or crumbled
2-3 avocados peeled and diced or spoonfuls of Guacamole
Sour creamRoasted peppers, diced
2 pounds chicken breasts (season toss in 2-3 tablespoons olive oil, and season heavily with salt and pepper.- roast at 450 for about 30minutes or until cooked through. Let cool then chop into large dice)- alternately, dice up a small rotisserie chicken
2 Serrano chilies roasted (roast over a flame until skin is charred or toast in a skillet with a little oil until skin is blistered)- then dice, discard core and seeds
6 flour tortias, quickly fried (see below)
For soup base-
2-3 Tablespoons olive oil
2 medium size yellow onions, peeled and diced (medium dice)
3 cloves garlic peeled and minced
2 quarts chicken stock
1 can diced tomato (28oz)
2 Serrano chilies (see above)
1 Tablespoon kosher salt
½ teaspoon ground pepper
Place the oil in a 5 quart Dutch oven. Turn heat to medium, add in onions and cook on medium – medium low heat for about 10 minutes stirring often. Add in garlic and cook 1 minute more. Add in the chicken stock, tomatoes, 2 diced serano chilies, salt and pepper. Bring to a boil then reduce heat to simmer. Simmer for 25-30 minutes. Once the soup base cools slightly puree in blender then transfer to a new pot or serving dish.
To serve/garnish
6-8 Flour tortias, cut to thin strips and shallow fried in vegetable oil for only a moment or two per side) * this garnish is a must! This may be prepared a few hours in advance.
Large handful of chicken
Lime wedges
Optional-
1 ½ cups jack/ cheddar or Mexican cheeses grated or crumbled
2-3 avocados peeled and diced or spoonfuls of Guacamole
Sour creamRoasted peppers, diced
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