Next time I visit this gal, we’re going full on with this little number! Maybe we can talk E into whipping up another pitcher of his Margaritas!!!
Ingredients:
1 pound of Roma tomatoes
1 small onion, halved
1 jalapeno or 1 serrano pepper
4 cloves of peeled garlic
1 packed cup of cilantro leaves
6 cups of chicken stock
1-2 teaspoons of ground cumin
1 teaspoon of ground ancho chile powder
1 fresh corn tortilla, cut or torn into small pieces
Salt and pepper to taste
Shredded cooked chicken
Garnishes such as diced avocado, cheese (cotija, asadero, queso fresco or Monterrey/Pepperjack), sliced radishes, cilantro, crema and fried tortilla strips
Instructions:
· Heat a cast iron skillet over high heat.
· Add tomatoes, onions, peppers, and garlic and cook until blackened in spots. Turn intermittently so all sides get a little char. Alternatively, you can broil the vegetables.
· Remove seeds from the peppers and puree the vegetables along with the cilantro in a blender or food processor.
· Transfer to a pot and add chicken stock, cumin, ground ancho chile, and the tortilla. Simmer for about 45 minutes or until the tortilla has dissolved and thickened the soup. Season with salt and pepper.
· To serve, place a mound of chicken in a bowl, add soup, garnish, and finish with a squeeze of fresh lime juice to serve.
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