I modeled this fresh broth-based soup after one we reveled over on our honeymoon in San José deal Cabo. The best part? It's ready in about 20 minutes! The perfect weeknight meal. What you'll need:The chiles I use are ancho chiles. You can find them at most grocery stores. At my local store (Cub) I find them in the produce section near the avocados and guacamole spice mixes. Here is a close-up. These are KEY to this dish. If you are having trouble finding them ask the grocer. I would be surprised if they aren't carried in your regular store. This recipe starts like most good recipes do... With onions cooking in fat. I used light olive oil here, but anything with a light flavor will work, be it butter or coconut oil. Oh and don't forget salt and pepper. Sautee on high until they soften. Once softened, add diced tomatoes, and 6 cups of water. Also add in a big spoon of chicken base. You could do broth instead of water and base, but the chicken base allows you to adjust the flavor more easily. While the broth and veggies bubble away, you need to prep your chiles. Start with two dried Ancho chiles. They are smoky and pretty mild. Take the tops off and pour out all the seeds. You do not need to save them, I just wanted to demonstrate how many seeds are in there. This is definitely a necessary step. Try to peel as much of the pepper away from the stem as possible. Then dice the pepper, and add it to the soup. Give it some time. You can add another pepper or two of you want it hotter. Remove the skin from the rotisserie chicken and dice and add to the soup. The soup is now done and bubbling away. Time to prep your accompaniments! The best way to dice avocados is to dice them in the peel and then scoop out all the perfect diced squares. Wash your cilantro and remove from stems and chop up the leaves. I have the best cilantro helper around. She is available for hire! In each bowl put a handful of crushed cornchips, avocado, shredded cheese and cilantro. Today I used cheddar jack blend because that was what was in the fridge, but in a perfect world queso quesadilla or queso fresco are best. I have even used mozzarella in a pinch. Ladle hot soup on top of the accompaniments. Be sure to get lots of chicken and peppers! A big squeeze of lime on top is key. Enjoy!! This Is my oldest's favorite! I know it will be yours too! Enjoy!! I also wanted to share the healthy version that I created for myself. I skipped the chips, added only a small amount of cheese and added black beans and a handful of beluga lentils (no prep, from a vacuum sealed pouch!). It was Delish!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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