Mexican Chicken Tortilla Soup

Yield: 6 Servings

Ingredients
1 lb. chicken thigh
1 T canola oil or other high heat oil (not coconut, too much flavor)
1 red onion, diced
4 cloves garlic, diced
8 cups chicken stock (preferably homemade, no salt)
2 T cumin
2 T paprika
1 T celery salt
3 T Kosher salt
1-2 chipotles in adobo sauce
2 dried guajillo peppers, seeds removed (may want to use gloves)
1 dried ancho pepper, seeds removed (may want to use gloves)
Tortilla chips
Sour cream
Queso Fresco
Avocado
Cilantro
Lime

Method

1. Heat oil in a large dutch oven and sauté onion until translucent
2. Add garlic and sauté 1 minute
3. Add 2 T stock, cumin, paprika, celery salt and Kosher salt, stir 1 minute
4. Add 6 cups stock, bring to a boil and add dried peppers and chipotles in adobo sauce, these are very spicy as are the dried peppers, so use sparingly, start with 1 and taste after simmering for 2 minutes
5. Reduce heat to medium high and simmer until chiles are re-hydrated 10-12 minutes
6. Remove chiles, onion and garlic with a mini strainer and pureé with 1 T of broth
7. Add chicken to dutch oven and boil over medium high heat 6-8 minutes
8. Add pureé mixture to chicken in broth and reduce heat to low
9. Remove from heat
10. Season to taste with salt and additional chipotle

Serve with crema (sour cream), queso fresco (mozzarella works as a replacement), avocado, freshly chopped cilantro, lime juice and chips

Enjoy!

“Whatever it is you are searching for, I hope you can eat it.”

Recipe first published on www.senoritatijerina.wordpress.com on June 26, 2014