The Snapshots of My Life: September 2011

Monday, September 26, 2011

Chicken Tortilla Soup

CHICKEN TORTILLA SOUP (recipe courtesy of Rick Bayless)
1 large dried pasilla or other dark chile, stemmed and seeded
One 15 oz can diced tomatoes in juice (preferably fire-roasted)

2 Tbl vegetable or olive oil

1 medium white onion, sliced 1/4 in thick

5 garlic cloves, peeled

2 Quarts chicken broth

1 large epazote sprig, if you have one

4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cut into 1/2-inch cubes

1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch cubes

1 1/2 Cups shredded Monterey Jack, Colby or mild cheddar

1/2 CupMexican crema or sour cream for garnish

1 large lime, cut into 6 wedges, for serving

Fresh made tortilla strips

Instructions:

1. Quickly toast the chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.)

2. Break the chile into pieces and put in a blender jar along with the tomatoes with their juice. (A food processor will work, though it won’t completely puree the chile.)

3. Heat the oil in a medium (4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes.

4. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender.

5. Process until smooth.

6. Return the pan to medium-high heat. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes.

7. Add the broth and epazote(if using). Reduce the heat to medium-low and simmer for 15 minutes.

8. Taste and season with salt, usually 1-2 teaspoons (depending on the saltiness of the broth).

9. Just before serving, add the chicken to the simmering broth - cooks in about 5 minutes

10. Divide the cheese and tortilla strips between serving bowls.

11. When the chicken is done, ladle the soup into the bowls.

12. Garnish with the crema or sour cream, avocado and lime.

So easy and delicious!