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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Great, simple soup recipe! It really hits the spot when you have a Mexican soup craving and don't live in a city that can feed the need. It's really adaptable, so throw in whatever you like. I use tortilla chips when I don't feel like making the strips. Ingredients:
3 tablespoons olive oil |
1 1/2 cups onions, chopped |
2 teaspoons garlic, chopped |
1 tablespoon mustard seeds |
1 teaspoon whole coriander seed |
1 poblano peppers, seeded and chopped or 1 green bell pepper |
2 jalapeno peppers, seeded and chopped |
1 1/2 teaspoons salt |
2 teaspoons ground cumin |
1 1/2 teaspoons ground coriander |
3 ounces tomato paste |
4 cups chicken stock |
4 cups beef stock |
1 lb rotisserie-cooked chicken, shredded |
1/4 cup fresh cilantro, chopped |
1 lime, juice of |
2 small zucchini, cut into 1/2 inch pieces |
2 small yellow squash, cut into 1/2 inch pieces |
6 stale corn tortillas, cut into 1/4-inch-thick strips |
2 cups vegetable oil, for frying |
1 avocado, peeled, seeded, and chopped- for garnish |
whole cilantro leaf |
sour cream |
1/4 cup manchego cheese, shredded |
Directions:
1. In a large heavy pot, heat the oil on medium-high heat.
2. Add mustard seeds and coriander seeds.
3. When mustard seeds begin to sizzle and pop, add the onions, and peppers. Cook until they get soft.
4. Then add the garlic cook five minutes.
5. Add salt, cumin, and coriander cook for 5 minutes.
6. Add the tomato paste and cook, stirring, for 1 minute.
7. Add zucchini and squash, stir together and cook for 5-8 minutes, until they get a bit soft.
8. Add the chicken and beef stock and bring to a simmer. Simmer for 20 minutes.
9. Add the shredded chicken and simmer for 5 minutes.
10. Add the cilantro and lime juice, and stir well.
11. Remove from the heat and cover to keep warm.
12. Heat the oil in a heavy pot. Add the tortilla strips in batches and fry until they are golden. 1 1/2 to 2 minutes. Remove from oil and drain on paper towels, season with salt.
13. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the fried tortilla strips, avocado, sour cream or cheese, and cilantro.
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