Ingredients
2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
2 poblano peppers, seeded and chopped
3 jalapeno peppers, chopped (w/ seeds)
1 1/2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound cooked, shredded chicken (left over from chicken stock)
1 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 teaspoon Creole seasoning
Sour Cream
Shredded cheddar cheese
In a large pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add 1/2 cup of cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Creole seasoning.
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the rest of the cilantro, sour cream, shredded cheddar cheese, and the fried tortilla strips.
1 1/2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound cooked, shredded chicken (left over from chicken stock)
1 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 teaspoon Creole seasoning
Sour Cream
Shredded cheddar cheese
In a large pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add 1/2 cup of cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Creole seasoning.
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the rest of the cilantro, sour cream, shredded cheddar cheese, and the fried tortilla strips.
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