We met Gwen through Edible Phoenix – the local magazine about the slow food movement. The day we met, she introduced me to a great new secret restaurant. She is one of those fun, Texans who shares with you whether you put your fork in your mouth or not.  Try her hearty, spicy, and chunky with chicken and vegetables, this is not your typical tortilla soup, though it has many of the same flavors.

Ingredients

  • 1 tablespoon butter
  • 1-1/2 cups chopped onion
  • 1 tablespoon minced garlic
  • 2 cups corn kernels (fresh or frozen)
  • 1 cup seeded and chopped tomato
  • 1 jalapeño, minced (remove seeds for less heat)
  • 2 (4-ounce) cans chopped mild green chiles
  • 1 tablespoon cumin
  • 1 tablespoon ancho chile paste*
  • 2 teaspoons Mexican oregano**
  • 2 teaspoons chile powder
  • 1/4 teaspoon ground white pepper
  • 6 cups chicken stock
  • 3 cups chopped cooked chicken breast (about 3/4 pound)
  • 1/4 cup chopped cilantro
  • 3 tablespoons cornstarch
  • 2 tablespoons cold water

Garnish:

  • 2 cups fried thin tortilla strips
  • 3 large avocados, peeled and chopped
  • 6 tablespoons sour cream

 Method

  1. Melt butter in a stockpot over medium heat.  Stir in onions and cook 2 minutes, stirring occasionally.  Stir in garlic.  Cook, stirring frequently, until onions are soft, about 2 to 3 more minutes.
  2. Stir in corn, tomatoes, jalapeño, green chiles, and spices, cooking another minute or so. 
  3. Stir in chicken stock.  Increase heat to medium-high and bring to a boil.  Reduce heat and simmer for 10 minutes.  Stir in chicken and cilantro.  Bring to a boil. Whisk cornstarch and water together.  Whisk into boiling soup.  Reduce heat and simmer for a few minutes.  Taste and season with salt if needed.
  4. Ladle into warm soup bowls.  Garnish with fried tortilla strips, avocado chunks, and a tablespoon of sour cream.

Serves 6

*To make ancho chile paste: Remove stems and seeds from 3 ancho chiles. It’s a good idea to wear disposable latex gloves to protect your hands from the heat of the chiles.  Toast chiles in a dry skillet over medium heat until fragrant, about a minute or so.  Place chiles in a bowl and cover with 1 cup of boiling water and 1 teaspoon of apple cider vinegar.  Rehydrate for 20 to 30 minutes.  Puree chiles in a blender with just enough of the soaking liquid to make a thick paste (think tomato paste consistency). Yields approximately ¼ cup of paste.

**Mexican oregano is not the same herb as the more common Mediterranean oregano.  Look for Mexican oregano on the Mexican food aisle of your grocery.

 

About Gwen

Born to journalist parents, it was only a matter of time before Gwen, a professionally trained chef and Certified Culinary Professional, settled into a rewarding food writing career. An honors graduate of the Scottsdale Culinary Institute, she honed her cooking skills in commercial kitchens such as the renowned Boulders Resort in Carefree before trading her chef’s knife for a pen. She is the author of three award-winning cookbooks featuring renowned U.S. resorts. She has taught cooking classes across the country and her recipes have been featured in various newspapers and magazines across the country. She currently writes restaurant reviews and two regular monthly food columns for PHOENIX Magazine and as well as feature stories for Edible Phoenix, two of which are featured in Edible: A Celebration of Local Foods, by Edible Communities, released in May of 2010. Gwen regularly dishes about food and travel on her blog, www.penandfork.com.

 

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