Monday, May 28, 2012
Kate's Chicken Tortilla Soup
To Prepare Chicken Stock:
In a LARGE stock pot combine:
1 Large yellow onion- quartered
3 Cloves of Garlic - Smashed
3 Carrots-Rough Chopped
4 Ribs of Celery-Rough Chopped
3 Dried Ancho Chilies - seeds and stems removed
3 Dried Guajillo Chilies- seeds and stems removed
1 Bay leaf
6 whole peppercorns
1 chicken carcass-- it is what it is. ;)
Fill pot with water so chicken is fully submerged.
Bring to a boil and simmer on medium for 4 hours.
Strain and reserve the liquid ONLY.
* Rehydrate 1 1/2 cup of black beans. ( you can do this with the chicken stock).
In a LARGE Heavy-bottomed stock/soup pot combine:
I Large Yellow Onion- Diced
2 Cloves of garlic-Smashed and finely diced
4 Carrots- Peeled and diced
1 Red Bell Pepper- Sliced into thin strips
*OPTIONAL: 1 Serrano Pepper finely diced for an EXTRA KICK!!
* Sautee Vegetables until "el dente" about 5 minutes over medium heat.
Add 1 T. of Adobo Sauce ( The liquid found in canned Chipolte Peppers)
1/2 Can of Organic Crushed Tomatoes
5 Cups of Chicken Stock.
3 Chicken Breasts or Boneless Thighs- Diced
1 t.. Ground Cumin
1/2 t. Smoked Paprika
Salt and Pepper To Taste
**** Let come to a Boil****
3/4 cup of Black Beans
3/4 cup of Fresh Corn
* Let Cook for 10 more minutes*
Crushed Tortilla chips
Add a squeeze of fresh lime juice and some chopped fresh cilantro.
To Make Tortilla Strips:
Take a 6 inch corn tortilla and cut it in half.
Take one of the halves and cut it into strips.
Heat desired oil to 3tow00-350 degrees- This should take about 5-7 minutes on medium high heat- be careful not to burn the oil!!
Carefully place tortilla strips in oil- do this in small batches as if not to crowd the pan.
This should take 2-4 minutes.They fry QUICK!
Retreive tortilla strips with metal tongs or burn proof utensil ( NO PLASTIC!) and place onto a kitchen towel or paper towel to wick off excess oil.
Tortilla chips should be slightly golden brown and crispy.