Description:

Soup

Source:

Leo Montes

Serves/Makes:6 or more

Ingredients

• Chile mixture:
• 1 or 2 small (out of a can) Chipote' Chiles (in adobo sauce)
• 0r
• 2 or 3 dry Casabel (New Mexico) or Pasilla Chiles (slice & de-seed, grill or roast in oven - then soak in water 10 -15 minutes)
• Soup:
• 1 large chicken (3 lbs (1.4 kg). to 5 lbs (2.3 kg).) or chicken breasts
• 1 tbsp (15 ml) extra virgin olive oil
• 1 red bell pepper, cut in large pieces
• 1 yellow bell pepper, cut in large pieces
• 1 green bell pepper, cut in large pieces
• 1 jalepeno pepper (optional)
• 2 medium white onions, 1 quartered, 1 diced
• 3 cloves garlic, minced
• 1 tsp (5 ml) chile Powder, or to taste
• 1 tbsp (15 ml) ground cumin, or toast whole - then grind
• salt, to taste
• 4 cups (950 ml) to 6 cups (1425 ml) cups water
• 3 cups (700 ml) chicken broth
• 2 bay leaves
• 2 small whole tomatoes, fresh or from a can, cut up
• Garnish:
• 6 corn tortillas
• oil, to fry tortilla strips
• 1 avocado
• 8 oz (224 grm). white cheese (melty type - your choice Monterey Jack, Queso Asado, Mozzarella etc.)
• 1 bunch cilantro, coarsely chopped
• fresh lemon or lime wedges

Preparation

• Chile mixture:
• 1 or 2 small (out of a can) Chipote' Chiles (in adobo sauce)
• or 2 or 3 dry Casabel (New Mexico) or Pasilla Chiles (slice & de-seed, grill or roast in oven - then soak in water 10 -15 minutes).
• Process chiles in a blender or food processor with a little water, cilantro and garlic. (set aside)
• DO NOT DIRECTLY SMELL THE MIXTURE!
• Soup:
• Boil the chicken in water enough to cover - remove from stock and peel meat. Set aside.
• In a separate stock pot; brown diced onion w/ oil until clear, add garlic and dry seasonings.
• Stir in processed chile mixture.
• Add water and 3 cups (700 ml) of broth with bay leaves;
• Simmer 15 to 20 minutes.
• Add vegetables; simmer 10 to 15 minutes more.
• Add more stock if needed.
• Return chicken after simmer (save some chicken for garnish).
• Caution: careful with the jalapenos - taste first add last; you may not need them.
• Garnish:
• Cut tortillas in very long thin strips (about 1/8" to 1/4" wide) then fry in oil until lightly brown - about a minute. Place on paper towel.
• Place tortilla strips and cheese in a bowl, ladle soup over and garnish with avocado, chicken, cilantro and more tortilla strips.
• Don't forget lemon or lime.

Comments

Excellent served with Mexican Rice, try serving with a scoop directly in the soup!