4 tablespoons corn or vegetable oil
1 medium onion, cut into 1/4-inch dice
6 cloves garlic, minced
2 jalapeño peppers, minced
8 corn tortillas, chopped
1 bunch cilantro leaves, chopped
1 – 28 ounce can diced fire-roasted tomatoes
2 tablespoons ground cumin
3 tablespoons chili powder
2 bay leaves
6 cups chicken stock
1/2 teaspoon cayenne pepper (or more to taste)
1 whole roasted chicken, meat removed and shredded (about 4 cups)
Juice of 2 limes, depending on taste
Mexican crema (or sour cream)
12 tortilla chips, crushed
Whole cilantro leaves
• In a Dutch oven or stock pot, heat the oil over medium-high heat. Add the onions, garlic, and jalapeño and sauté for 3 – 4 minutes. Add the cumin, chili powder and bay leaves and sauté for another 2 – 3 minutes. Add the chopped tortillas and cilantro and fold to combine.
• Add the tomatoes and chicken stock; bring to a boil, and then reduce to a simmer. Add the shredded chicken; season to taste with kosher salt and cayenne pepper, and simmer for an additional 30 – 45 minutes.
• To serve, ladle soup into serving bowls; garnish with a squeeze of fresh lime juice, crushed tortilla chips, diced avocado, and Mexican crema (sour cream), and cilantro leaves
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CHEF CHARLIE'S BLOG
Chef Charlie is a Bay Area chef, culinary food educator, lifestyle coach, food enthusiast and culinary travel guide, who is fascinated by the interplay of food and culture.