Ingredients
3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil (EVOO)
4 slices thick, smoky bacon, chopped
1 onion, finely chopped
4 garlic cloves, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 28-ounce can crushed fire-roasted tomatoes
Salt to taste
4 cups corn tortilla chips, lightly crushed
3/4 pound (2 cups) shredded fresh smoked mozzarella or smoked sharp white cheddar cheese
1 lime, cut into wedges
1/2 red onion, chopped
Fresh cilantro, chopped for garnish
Preparation
Bring broth to a simmer and add the chicken tenders. Poach them for 6-7 minutes with a bay leaf.
While the chicken poaches, heat EVOO in a medium soup pot or deep skillet over medium-high heat. Add the bacon and cook it until crisp then remove it with a slotted spoon to a paper towel-lined plate. Drain off the excess fat, leaving 2-3 tablespoons in the pan. Add the onions and garlic to the skillet and cook them for 5 minutes. Stir in chipotles and tomatoes.
Remove the chicken from the poaching liquid, dice it then add it to the tomatoes and chipotles. Pass the poaching liquid through a strainer then add it to the soup pot as well.
Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover it liberally with cheese then ladle the hot soup down over the top. Serve it with lime, raw onions and cilantro at the table.
3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil (EVOO)
4 slices thick, smoky bacon, chopped
1 onion, finely chopped
4 garlic cloves, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 28-ounce can crushed fire-roasted tomatoes
Salt to taste
4 cups corn tortilla chips, lightly crushed
3/4 pound (2 cups) shredded fresh smoked mozzarella or smoked sharp white cheddar cheese
1 lime, cut into wedges
1/2 red onion, chopped
Fresh cilantro, chopped for garnish
Preparation
Bring broth to a simmer and add the chicken tenders. Poach them for 6-7 minutes with a bay leaf.
While the chicken poaches, heat EVOO in a medium soup pot or deep skillet over medium-high heat. Add the bacon and cook it until crisp then remove it with a slotted spoon to a paper towel-lined plate. Drain off the excess fat, leaving 2-3 tablespoons in the pan. Add the onions and garlic to the skillet and cook them for 5 minutes. Stir in chipotles and tomatoes.
Remove the chicken from the poaching liquid, dice it then add it to the tomatoes and chipotles. Pass the poaching liquid through a strainer then add it to the soup pot as well.
Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover it liberally with cheese then ladle the hot soup down over the top. Serve it with lime, raw onions and cilantro at the table.
This is my favorite picture that Adam took while cooking. It just shows such pretty colors, and you can imagine the smells that go along with the various items cooking in it.
I used a smoked yellow cheddar cheese that I found at one of Fort Wayne's little produce markets on my way home from work. Might I add that it was spectacular cheese.
Also, please be very cautious. Although I loved this recipe, it could have been better, had I not misread the recipe. Instead of using just 2 of the chipotles in the adobo sauce, I used the whole can, which was maybe, oh, a dozen or so. BIIIIIIG mistake. It made it soooo spicy hot. It was so hot, but so good, that I tried to salvage the left overs. I added maybe another cup of the stock, maybe a half a cup of cream, and two medium peeled and diced potatoes. It took some of the edge off, but it was still pretty killer. But I suggest that you add that stuff from the get go. It added some healthy starch to the soup and made it a little more filling. Adam liked it better as well. He got a little crazy with the photo taking during this meal, and set-up a nice lil get-up for our dinner area. Mine is the one on the left with the little spoon.
1 comment:
At Last!! We Missed your posts and this soup sounds delish! Perfect for these cold evenings------we could really warm up the night with the adobe peppers!!! I plan on trying it this week. Thank YOU!
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