Because all I tasted was hot, it's hard to judge. Brian seemed to like it and I think it would have had a nice flavor if I could've gotten past the burning sensation in my mouth. So I would probably be willing to try it again with fewer chiles, but I'm going to give myself a while to recover first.
TORTILLA SOUP
Source: The Best 30-Minute Recipe
6 C. low-sodium chicken broth - 1 lb. boneless, skinless chicken breasts - Salt and pepper - 1 T. vegetable oil - 1 onion, minced - 1 T. minced chipotle chiles in adobo sauce - 2 tsp. tomato paste - 2 garlic cloves, minced - 2 T. fresh lime juice - 4 oz. tortilla chips, crushed into large pieces (4 cups) - 3 plum tomatoes, cored, seeded and chopped - 1 ripe avocado, pitted and cut into 1/2-inch cubes - 1/2 cup fresh cilantro leaves
1. Bring broth to boil, covered, in large saucepan and set aside.
2. Meanwhile, pat chicken dry with paper towels, then season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken and cook until lightly browned on both sides, about 5 minutes. Transfer chicken to plate.
3. Add onion and 1/2 teaspoon salt to fat left in Dutch oven and cook over medium-high heat until lightly browned, 3-5 minutes. Stir in chipotle, tomato paste and garlic and cook until fragrant, about 1 minute.
4. Turn heat to low and stir in hot broth, scraping up any browned bits. Add browned chicken. Cook, covered, until chicken is cooked through and no longer pink in center, about 10 minutes. Remove chicken from pot. Increase heat to medium-high and cook to meld flavors, 5 minutes.
5. While soup is simmering, shred chicken into bite-sized pieces. Off heat, stir in lime juice and season with salt and pepper to taste. Divide tortilla chips, shredded chicken, tomatoes and avocado among individual bowls. Ladle broth over each bowl, sprinkle with cilantro and serve.
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