Wednesday, August 24, 2011
Spicy Chicken and Tortilla Soup
1 whole chicken
4 green onions uncut
1 handful of fresh parsley uncut
5 whole garlic cloves
2 celery stalks
2 whole carrots
5 whole tomatoes
1 7oz. can of Chipotle Peppers in Adobo Sauce
1 small bag of frozen corn
20.5 oz. can of black beans
2 teaspoons of cumin
4-6 chicken bouillon cubes
10 oz. can of tomato paste
1 cup of rice (optional)
Fixings: Tortilla chips, jack cheese cut into chunks, chopped cilantro, and lime wedges.
Clean chicken and put in a pot of water with green onions, parsley, garlic, carrots and bring to a boil. Cover pot letting out some steam and simmer for at least an hour. Keep an eye on the water level. Remove chicken and vegetables.
After an hour with the pot still simmering, drop in tomatoes for about 15-20 seconds and remove with slotted spoon into cold water to cool. The skin and the hull of the tomatoes should come off easily. Drop the skinned and hulled tomatoes in a blender with the whole can of the Chipotle Peppers in Adobo Sauce (I like it very spicy, so if you want to turn it down, use less peppers) the vegetables (garlic cloves, carrots, celery, etc. from the simmer) and the 1/4 onion and blend until smooth. Pour the blend into the simmering stock.
Stir in the corn, beans, cumin, bouillon cubes to taste, and tomato paste. Strip the meat off of the simmered chicken and add it to the soup. Add rice if you like. Simmer for about another 20 minutes.
Serve in bowls and top it off with crushed tortilla chips, avocado, cilantro and a squeeze of a lime wedge. I also love to top my tortilla soup with cubed jack cheese rather than shred it, so it will goo out on my spoon. Enjoy!