Ingredients Jump to Instructions ↓

  1. 3 tablespoons corn oil

  2. 4 corn tortillas, cut in long strips

  3. 8 garlic cloves, peeled

  4. 2 cups fresh onion puree

  5. 4 cups fresh tomato puree

  6. 5 dried New Mexican chilies, fire roasted and seeded (See Note)

  7. 2 jalapeños, chopped

  8. 1 tablespoon cumin powder

  9. 1 tablespoon epazote, chopped (or 2 tablespoons chopped fresh cilantro)

  10. 1 teaspoon ground coriander

  11. 1 large bay leaf

  12. 1 1/2 quarts chicken stock Salt to taste Lemon juice to taste Cayenne pepper to taste

  13. 1 cooked whole chicken breast, skinless, boneless, and cut into thin strips

  14. 1 large avocado, peeled, seeded, and cut into small cubes

  15. 1 1/2 cups shredded Wisconsin Cheddar cheese

  16. 4 corn tortillas, cut into thin strips and fried crisp Chicken Stock:

  17. 2 chicken carcasses

  18. 1 tablespoon olive oil

  19. 2 onions, peeled and cut into large dice

  20. 1 carrot, peeled and cut into large dice

  21. 1 celery stalk, cut into large dice

  22. 3 sprigs fresh thyme

  23. 3 sprigs fresh parsley

  24. 1 small bay leaf

  25. 1 teaspoon black peppercorns

  26. 1 quart water to cover

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over medium heat. Add tortillas and garlic and sauté until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes. Add onion puree and cook for 5 minutes, stirring occasionally until reduced by half. Add tomato puree, roasted chilies, jalapeños, cumin, coriander, epazote, bay leaf, and chicken stock. Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface, if necessary. Process through a food mill to attain the perfect consistency or use a blender (soup may become thick; thin out with additional chicken stock). Season to taste with salt, lemon and cayenne (optional). Ladle soup into warm bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese, and crisp tortilla strips. Serve immediately. For Chicken Stock: Have butcher cut carcasses into small pieces or use a cleaver to do so at home. Keep refrigerated until used. Bring a large sauce pot to medium heat and add oil. Add onions, carrots, and celery and sauté for 5 minutes or until onions are transparent. Add chicken carcasses, thyme, parsley, bay leaf, peppercorns, and water to cover. Bring to a boil, reduce heat, and simmer about 1 hour, skimming surface as necessary. Remove pan from heat. Place a strainer in an empty container to hold a large amount of liquid. Pour mixture into strainer and strain. Skim off any surface fat.


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