I fixed a Mexican dinner over the weekend and tried three new recipes. I think I was forgetting that is a bit crazy to do, especially for me but it all turned out well. I was bone tired once I prepared all the dishes but I sat down with my afternoon Latte which revived me before the guests arrived.
I found this recipe online and would do it again as it turned out so tasty and the presentation is beautiful. So here goes and hope you give it a try.
1 T. vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
2 tsp. of chili powder
2 qts. of chicken stock
1 T. of lime juice
1 lime to serve sliced with finished soup
4 boneless, skinless, chicken breasts
1 (14.5 oz.) can diced fire roasted tomatoes
1 C. corn (if you can get fresh use that or use frozen)
6 corn tortillas, cut in strips (use good quality homemade style) prepare ahead *
2 medium avocados, diced
Queso Fresco, for topping on the soup before serving
1/2 C. cilantro leaves
1. Heat the oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, until soft.
2. Add the garlic and chili powder. Add the chicken stock and bring the mixture to a boil. Then reduce to low. Add the lime juice.
3. Place the chicken breasts into the chili / stock and allow it to poach. This will give it a delicious flavor. Cover the pot and let the chicken cook until it is very tender.
4. Remove the chicken from the stock and set aside to cool.
5. Raise the heat to medium, then add the fire roasted tomatoes (I mashed them before I put them in the stock) and the corn. Cover and let them cook in the broth for about 10 minutes.
6. Turn heat to low and let it simmer awhile, keeping covered.
7. Shred chicken with two forks, keep covered and warm.
*Cut the corn tortillas into strips. Brush lightly with olive oil and sprinkle with a bit of kosher salt. Bake in oven till crisp at 350 degrees. Check so they don't get too brown
To assemble the soup. Put some of the shredded warm chicken in each bowl. Ladle soup on top. Add the diced avocado on top along with the cilantro leaves and queso fresco and lastly the tortilla strips. Squeeze some lime juice on top. Enjoy!
***As a note: I find that the soup can cool down while assembling so make sure you keep the soup real hot as well as keeping the chicken warm after shredding. Have all the toppings ready to be put on. Also one could add black beans to the soup which I might try next time.