Tuesday, January 13, 2009

Tortilla Soup

This is the best version we have made. Use fresh corn.

2 ears corn
4-5 garlic cloves
1 onion, quartered
1 jalapeno
2 T oil
1 chicken breast
2 corn tortillas, quartered
2 tomatoes, coarsely chopped
2 T tomato paste
1.5 t cumin
64 oz chicken stock
tortilla chips
shredded cheddar cheese

Extract the kernels from the corn. Coarsely chop the chili, onion, corn, and garlic in a food processor. Heat the oil in a large pot over medium-high heat and sear the chicken. Add tortilla squares and cook over low heat. Stir in vegetables and coat with the oil, but don't brown them. Add tomatoes, tomato paste, and cumin and simmer for 10 minutes. Add chicken stock and simmer on low until reduced by 1/3. This might take at least an hour. Remove chicken breast, shred, and set aside. Puree soup in food processor. Garnish each bowl with the shredded chicken, cheese, avocado slices, cilantro, tortilla chips, and a lime wedge.

1 comment:

  1. Made it tonight and it was delicious. Wouldn't change a thing. Loved the spice. I need more in my body.


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