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Ingredients
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| 1 |
Garlic, chopped |
2 teaspoons |
| 2 |
Onion, chopped |
1 cup |
| 3 |
Poblano peppers, seeded and chopped |
1 |
| 4 |
Jalapeno pepper, seeded and chopped |
1 |
| 5 |
Tomato paste |
1 tablespoon |
| 6 |
Cooked chicken, shredded |
1 pound |
| 7 |
Vegetable oil, for frying |
2 cups |
| 8 |
Avocado, peeled, pitted and chopped |
2 |
| 9 |
Olive oil |
2 tablespoons |
| 10 |
Cumin powder |
1 1/2 teaspoons |
| 11 |
Coriander powder |
1/2 teaspoons |
| 12 |
Chicken stock |
6 cups |
| 13 |
Fresh cilantro leaves, chopped |
1/4 cup |
| 14 |
Lime juice |
2 teaspoons |
| 15 |
Creole seasoning |
1 teaspoon |
| 16 |
Corn tortillas, cut into 1/4-inch thick strips |
6 |
| 17 |
Salt |
1 1/2 teaspoons |
| 18 |
Chipotle crema, recipe follows |
for garnish |
| Method |
Heat olive oil in a heavy pot over medium-high heat, add the onion, garlic,
peppers, salt, cumin and coriander powder, stir and cook for 5 minutes. Now
add tomato paste and cook for 2 minutes. Add the chicken stock, bring to a boil,
and simmer for 20 minutes. Add the chicken and simmer further for 5 minutes.
Add the lime juice and cilantro, stir well, remove from the heat , cover and set
aside.
Heat the vegetable oil in heavy pot to 350 degrees f. Add the tortilla strips in
batches and fry until golden and crisp, for about 2 minutes. Drain on paper towel
and season it with salt and pepper.
Ladle the soup in individual soup bowls, garnish it with tortilla strips, avocado
and chipotle crema and serve.
Chipotle crema-
Ingredients-
Sour cream - 1/2 cup
Chipotle in adobo sauce, chopped - 1 teaspoon
Salt - 1/8 teaspoon
Method- In a blender or a food processor, combine all the ingredients and blend it
to a smooth paste. Serve with the soup.
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| Servings -4 |
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| Introduction
of the dish |
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Tortilla soup is one of Mexico's most well known soups.
Chicken soup served with avocado and chipotle crema makes it even
better.
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| Served
With... |
Chipotle crema
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