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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 12 |
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The first time I saw the soup, I thought No Way. It is green. But I did try it and now it is my favorite soup. It is on the spicy side, so mellow it with sour cream or remove jalapeno seeds if you want to. Ingredients:
10 (6 inch) corn tortillas |
6 tablespoons flour |
1 1/2 teaspoons chili powder |
1 1/2 teaspoons cumin |
1 1/2 teaspoons ground coriander |
1 1/2 teaspoons salt |
1 1/2 teaspoons pepper |
1 onion, coarsely chopped |
5 poblano chiles or 5 pasilla chilies, coarsely chopped seeds removed |
1 jalapeno, cut into chunks |
1 1/2 teaspoons garlic, minced |
3 slices butter |
3 -5 lbs chicken breasts |
4 chicken bouillon cubes |
1 -2 cup carrot, coarsely chopped |
1 -2 cup celery, coarsely chopped |
2 cups half-and-half |
monterey jack cheese |
tortilla chips |
Directions:
1. In stock pot place chicken, bullion, carrots, celery and 10-12 cups water. Boil until chicken is done.
2. While chicken is boiling blend the corn tortillas. Add flour, chili powder, cumin, coriander, salt, and pepper, blend until mix is consistency of corn meal. Set aside.
3. Saute onion, poblanos, jalapeno, and garlic in some olive oil until onions are soft and clear.
4. Saving the stock pot water, strain out the carrots and celery. Blend these with the sauteed ingredients.
5. Melt butter in large sauce pan and whisk tortilla blend and a few cups of stock water. Stir for 3-4 minutes being careful not to let it scorch. Add to blended vegetables in a crock pot.
6. Stir in remaining chicken stock and whisk until smooth. Add half-and-half.
7. Shred chicken and add to crock pot.
8. Warm in crock pot (do not let it boil) for at least two hours.
9. Serve with cheese chips and sour cream.
10. Leftovers freeze well.
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