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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Kick up this tradional Yucateca favorite by adding a bit more peppers, limes and loads of cilantro... and you'll end up with an extremely flavorful version... Saboroso.. Tortilla Chips.. or any type of roll.. would be a perfect accompaniment. Ingredients:
bag of tortilla chips (you can make your own if you like) |
1/2 cup evoo |
1 large onion, chopped |
6 celery ribs, thinly sliced |
3-4 carros, thinly sliced |
1 jalapeno or serrano pepper, stemmed, seeded and finely chopped (or pepper flakes to save time) |
4 cloves garlic, minced |
1 bay leaf |
1/4 teaspoon dried mexican oregano |
2 large tomato, peeled and chopped |
8 cups chicken stock |
1 1/2 pounds boneless, skinless chicken breasts |
2 acallions, finely chopped |
3-6 limes, juiced (to taste) |
1 large avocado, chopped |
1/4 bunch of cilantro finely chopped, more if you like |
1-2 tbsp bl. pepper (to taste) |
Directions:
1. Add the EVOO to a saucepan over med-high heat and add the carrots, onion, celery, and serrano pepper. Stir over med-high heat from about five to ten minutes.. until veggies are soft.
2. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 2 minutes. Add the tomato and cook until they've softened, about five minutes.
3. Add chicken stock to a large pot adding the chicken once it's reached a boil and cook for 13 to 18 minutes. Take out the chicken and let cool on a plate while letting the soup to continue to simmer.
4. Once the chicken has cooled, shred it up in small pieces and toss back in the pot. Use 3/4 of your chopped cilantro and toss it in the soup along with the scallions and lastly the lime juice. Add S + P to taste.
5. Place a handful of tortilla strips/chips on either the bottom of the soup bowl or to one side. Pour soup over tortillas just before you serve it adding sliced avocado and sour cream for those who like it.. and for others just top with the rest of the cilantro and a squeeze of lime and serve.
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