Here’s the scenario: You are in the supermarket and you see someone you know. They don’t recognize you, but you are certain who they are. What do you do?
If you’re my hubby, you give them a warm handshake and remind them of the connection. If you’re me, you look the other way and make a b-line to the check out counter. It’s one of my least favorite traits about myself. I’ve learned from Dean over the years and I’ve become much braver. Now, more often than not, I force myself over and I’m proud of myself for doing so. But last night when this happened, I suddenly became shy again. I paid for my groceries and headed home. I was pretty disappointed in myself until I made this killer chicken tortilla soup which made Dean, our doorman (who got bowls of it as well), and myself proud of me again.
- 1-2 medium dried pasilla (negro) chiles, stemmed and seeded (if you can’t find, you can use jalapeno and canned green chilis)
- 1 (15-ounce) can diced fire-roasted tomatoes in juice
- 1 can of corn (Mexicorn is best)
- 2 Tbsp. olive oil
- 1 medium white onion, sliced 1/4-inch thick
- 5 garlic cloves, peeled
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 2 quarts good-quality chicken broth
- 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cooked and shredded (i buy an organic rotisserie chicken at the market to save a step)
- 3 teaspoons of corn starch
- 1 large ripe avocado, pitted, cut into cubes
- 1 1/2 cups (6 ounces) shredded Mexican cheese
- 4 cups of soft corn tortillas cut into 1/2 inch strips or use tortilla chips
- 1/2 cup sour cream for garnish
- 1 large lime, cut into 6 wedges, for serving
- 1/2 cup fresh chopped cilantro, for serving
Quickly toast the seeded black chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Repeat with second chile if desired. Break the chile into pieces and put in a food processor along with the tomatoes with their juice.
Heat the oil in a large (4-quart) pot over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Transfer to the blender/food processor and process until smooth.
Return the pan to medium-high heat. Add the tomato and onion puree and stir until thickened to the consistency of tomato paste, about 6 minutes. Add the broth. Reduce the heat to medium-low and simmer for 15 minutes. Add chicken, taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth). Add chili powder, cumin, corn and chicken.
In a small bowl, mix a little water and corn starch. Add to soup to thicken. Simmer for 20 minutes.
Divide the avocado, cheese and tortilla strips/chips between serving bowls. Ladle the soup into the bowls. Garnish with the sour cream, cilantro, and extra cheese and tortilla chips if desired. Pass the lime separately.
Today on Love U Madly Facebook: a great DIY for my nephews, a sexy dress, a holiday drink and much more! http://www.facebook.com/pages/Love-U-Madly/173669892705724