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01-08-2008, 19:10
corn oil
2 tortillas (torn into small pieces)
large white onion (diced
4 cloves of garlic (peeled and diced
2 bunches of fresh cilantro (diced)
1-1/2 Large cans of chicken stock
3 heaping table spoons of chili powder
2 large table spoons of cumin powder
2 cans of diced tomatoes
2 Bay leaves (whole)
2 large chicken breasts (skinned and boned)
2-3 ears of roasted corn removed from cob
1 large table spoon of dried red chilies (spicy)
4-5 limes (cut into quarters)
grated Mexican cheese
Sour Cream
Cover the bottom of a soup pot with oil and place on high heat. When oil is hot, drop in tortilla pieces and let them brown. Add onion and cook until onion is soft. Add garlic and cilantro. Allow cilantro to wilt.
Reduce heat to medium and add chicken stock, chili powder, cumin, diced tomatoes and whole chicken breasts. Cook for about 45 minutes but don’t allow to boil.
Remove chicken breasts to a plate to cool, reduce heat to simmer and add corn and dried red chilies.
When chicken has cooled enough to handle, tear it up into small pieces and put the pieces back into the soup. Turn up the heat to a very slow boil about 15 minutes before serving.
Serve with lime wedges, grated cheese, sour cream and fried tortilla strips that you fried using the rest of the bottle of corn oil and the rest of package of tortillas.
2 tortillas (torn into small pieces)
large white onion (diced
4 cloves of garlic (peeled and diced
2 bunches of fresh cilantro (diced)
1-1/2 Large cans of chicken stock
3 heaping table spoons of chili powder
2 large table spoons of cumin powder
2 cans of diced tomatoes
2 Bay leaves (whole)
2 large chicken breasts (skinned and boned)
2-3 ears of roasted corn removed from cob
1 large table spoon of dried red chilies (spicy)
4-5 limes (cut into quarters)
grated Mexican cheese
Sour Cream
Cover the bottom of a soup pot with oil and place on high heat. When oil is hot, drop in tortilla pieces and let them brown. Add onion and cook until onion is soft. Add garlic and cilantro. Allow cilantro to wilt.
Reduce heat to medium and add chicken stock, chili powder, cumin, diced tomatoes and whole chicken breasts. Cook for about 45 minutes but don’t allow to boil.
Remove chicken breasts to a plate to cool, reduce heat to simmer and add corn and dried red chilies.
When chicken has cooled enough to handle, tear it up into small pieces and put the pieces back into the soup. Turn up the heat to a very slow boil about 15 minutes before serving.
Serve with lime wedges, grated cheese, sour cream and fried tortilla strips that you fried using the rest of the bottle of corn oil and the rest of package of tortillas.