Yield: 6
Time: 1 hour
Ingredients
1 1/2 tablespoons canola or other neutral oil
4 garlic cloves
3 corn tortillas, cut into 2” pieces
2 dried ancho chilies, cut into 2” pieces
2 fresh ancho chilies, roughly chopped
2 jalapeños, seeded and roughly chopped
1/2 tablespoon cumin
1 tablespoon chili powder
1/2 tablespoon coriander
1/2 tablespoon adobo chili powder
2 bay leaves
1 cup medium diced onion
2 cups tomato puree
4 cups chicken stock
cayenne pepper, to taste
1/4 cup lime juice
salt, to taste
Garnish Ingredients
2 cups chicken breast, shredded
1/4 cup corn kernels, cooked
1/4 cup black beans
1/4 cup hominy
3 corn tortillas, cut into strips and fried
1 1/2 tablespoons red radish, julienned
1 avocado, diced
1/2 cup fresh cilantro roughly chopped
Preparation
1. Add the oil to a medium stockpot or dutch oven set over medium-high heat.
2. When the oil is hot add the tortillas, sauté until the tortillas just start to crisp.
3. Add the onion, fresh ancho chili, jalapeño, and garlic. Sauté until the onions start to color, about 3-5 minutes.
4. Add dried ancho chilies, dried spices, and bay leaf; cook for 1 minute.
5. Add tomato puree and chicken stock.
6. Bring soup to a boil and then turn down to a simmer; let simmer gently for 30 to 35 minutes. Skim fat from the surface of the soup as necessary.
7. Finish seasoning the soup with lime juice, cayenne pepper, and salt.
8. Process mixture in a food mill or blender until smooth. If the soup is too thick, thin with a little bit of chicken stock or water. Return the mixture to the stockpot or dutch oven.
9. Add the chicken, corn, black beans, and hominy and bring to a simmer.
10. Pour into 4 soup bowls and garnish with avocado, tortilla strips, radishes, cilantro. Serve
Notes:
Enjoy!
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