Chicken Sopa
This is another classic chicken recipe from my recipe box. It reminds me of an “Americanized” version of chilequiles. I have adapted my recipe to make it a minute meal and have it served soup style in bowls. Some variations call for the addition of canned soups (either cream of chicken or mushroom), but I like making and using the broth from the poaching chicken. I also use fresh tomatoes for this one, it creates a much tastier sauce.
A little trick I learned from Alton Brown’s show: when adding cheese to a warm liquid, add it a little at a time on reduced heat or off the heat altogether, and keep stirring. It makes the final product nice and smooth.
2 boneless, skinless chicken breasts
3 quarts chicken broth
1/2 green pepper, chopped
1 onion, chopped and divided
1 stalk of celery, chopped
3 cloves garlic, chopped
4 oz can green chiles
4 large tomatoes, coarsely chopped
1 teaspoon dried Mexican oregano
1/4 teaspoon cumin
1/4 t cayenne
salt, to taste
juice from 1 lime
1 tablespoon cilantro, chopped, plus additional for serving
1/2 lb American cheese (such as Velveeta)
1/2 lb shredded cheddar cheese
4-8 corn tortillas, cut into thin strips
Oil, divided use
Sour cream if desired
Poach chicken breast, half of onion, green pepper, celery and 2 cloves garlic in simmering chicken broth til cooked through, about 10-15 minutes. Set aside to cool in liquid til able to handle and shred. Strain broth into a bowl, removing poached veggies. Discard veggies or save for another use.
In a large saucepan on medium heat, add oil. Add remaining onion and garlic and sauté til softened, about 5 minutes. Add tomatoes and cook for a few minutes. Add green chiles and oregano, cumin, cayenne and salt. Simmer for a few minutes. Add poaching liquid and simmer 15 minutes. Reduce heat and stir in cheeses, a small amount at a time and stirring continously. Stir in shredded chicken. Heat through. Remove pan from heat and add lime juice and cilantro.
Check seasoning, adjust if needed.
Meanwhile, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside.
Ladle soup into bowls. Top with tortilla strips, additional cilantro and sour cream if using.
Variations: Layer strips in a baking pan and top with soup and chicken and bake chilequiles style. Add chipotles in adobo sauce. Use authentic Mexican cheese. Garnish with avocado.
A little trick I learned from Alton Brown’s show: when adding cheese to a warm liquid, add it a little at a time on reduced heat or off the heat altogether, and keep stirring. It makes the final product nice and smooth.
2 boneless, skinless chicken breasts
3 quarts chicken broth
1/2 green pepper, chopped
1 onion, chopped and divided
1 stalk of celery, chopped
3 cloves garlic, chopped
4 oz can green chiles
4 large tomatoes, coarsely chopped
1 teaspoon dried Mexican oregano
1/4 teaspoon cumin
1/4 t cayenne
salt, to taste
juice from 1 lime
1 tablespoon cilantro, chopped, plus additional for serving
1/2 lb American cheese (such as Velveeta)
1/2 lb shredded cheddar cheese
4-8 corn tortillas, cut into thin strips
Oil, divided use
Sour cream if desired
Poach chicken breast, half of onion, green pepper, celery and 2 cloves garlic in simmering chicken broth til cooked through, about 10-15 minutes. Set aside to cool in liquid til able to handle and shred. Strain broth into a bowl, removing poached veggies. Discard veggies or save for another use.
In a large saucepan on medium heat, add oil. Add remaining onion and garlic and sauté til softened, about 5 minutes. Add tomatoes and cook for a few minutes. Add green chiles and oregano, cumin, cayenne and salt. Simmer for a few minutes. Add poaching liquid and simmer 15 minutes. Reduce heat and stir in cheeses, a small amount at a time and stirring continously. Stir in shredded chicken. Heat through. Remove pan from heat and add lime juice and cilantro.
Check seasoning, adjust if needed.
Meanwhile, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside.
Ladle soup into bowls. Top with tortilla strips, additional cilantro and sour cream if using.
Variations: Layer strips in a baking pan and top with soup and chicken and bake chilequiles style. Add chipotles in adobo sauce. Use authentic Mexican cheese. Garnish with avocado.
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