Tuesday, January 4, 2011

Recipe: Mexican Chipotle Chicken Soup

Thought I would post this recipe. It's a combination of a couple recipes I know plus some additions I thought would "improve" it. I apologize for the wrinkled table cloth.

This soup is great for a cool night's light dinner. It has just enough chipotle to provide some zing. Of course, feel free to increase or decrease. That's what coking is all about.

This makes enough for 2 hungry people or 4 for a first course. Ingredients and directions follow:

1 chicken breast, boneless, skinless
1 tbsp canola oil
1 onion, cut into large chunks
1 garlic clove, chopped
1 tbsp chipotle pepper in adobo, minced (seeds left in for extra heat)
1 tsp (or more) cumin seed
3 cups canned chopped tomatoes, and their liquid
3 cups chicken stock
1 cup corn kernels, frozen or canned
1/2 cup chopped cilantro
1 avocado, diced
4 plain tortillas, fried until brown and cut into strips
salt and pepper

Add oil to a stock pot. Sprinkle breast with salt and pepper and brown on both sides. The breast does not have to be cooked through. Remove from oil and shred with a fork.

Add onion, garlic, minced chipotle and cumin. Fry quickly for about 1 minute. Then add the tomatoes, stock, corn and cilantro. Bring to a boil, add the shredded chicken and simmer for 5 minutes. Taste and adjust salt and pepper.

Add the diced avocado and bring back to a boil. Remove from the heat.

To serve, ladle into soup bowls and sprinkle fried tortilla strips on top.

To see more recipes by me, visit food.com and search "Gourmand". Food.com is a great site where you can search by ingredients, name, diet, cuisine, occasion, etc. I'll try to keep up on posting my recipes here as well as there.

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