SoupNovember 16, 2016
Tortilla Soup w/ Chicken (or not)
Love me some tortilla soup. Add chicken and you have dinner.
Based on Rick Bayless’s recipe. Be careful not to overdo it with the cayenne.
Mise en Place
Produce
- 2 cupscrushed tomato
- 1 smallonion diced
- 6 clovesgarlic roughly chopped
- 1 tspmex oregano
- 1lime
- 1avocado diced
- Chopped cilantro
Protein
- chicken cooked, diced or shredded
Staples
- 8 cupschicken stock
- 2dried pasilla chile
- 1dried california chile
- Pinch of cayenne
- 6corn tortillas cut in to strips
- Queso fresco crumbled
- Salt
Directions
- Seed chiles and tear in to shreds.
- Toast in small pan
- Cover in 2 cups water, bring to a boil, reduce to simmer, cook 15ish minutes
- Meanwhile, bring stock to boil, reduce to simmer
- Sweat onions + garlic + oregano till soft
- Combine tomato, onion mixture, and chiles w/ water in a vessel
- Blend with stick blender
- Pass through a chinos into stock.
- Stir
- Salt (more than you think)
- Squeeze in juice of 1 lime
- Heat 1/2 inch of oil in skillet
- Fry tortilla strips in batches, drain on paper
- Plate chicken then avocado then queso fresco then crumbled cheese then cilantro
- Ladle soup onto stuff at table