Chef Pachuco's Chicken Tortilla Soup
The other day, i had a hard time trying to get out of my wife what she may like for dinner. i had gone to the store to get ingredients to make a boring yet delicious butternut squash soup, but decided that i didn't want to make it. as i sat in my car in the parking lot of our local grocery store, i had remembered weeks earlier about my wife saying something about a tortilla soup that she had tried a while ago. i myself have tried the soup, but having already left the house, i had no way of looking up another recipe. after a few more minutes of thinking, i went into the store, bought a bunch of ingredients, came home and started cooking. what follows is the result. i hope you enjoy it as we did, just two nights ago.
Steps
Preheat oven to 200.
Place tortillas on baking sheet.
When oven is preheated , place tortillas in oven for 15-20 minutes , flipping once , to dry out.
When tortillas are dried out , cut into inch wide by 2 inch strips.
Boil chicken breasts in the chicken broth until they turn white in color and float.
Chop onion , tomatoes , and garlic.
Set aside in bowl.
Chop cilantro.
Set aside in another bowl.
Place poblano peppers under broiler or over the flame from a gas stove burner until the skin turns black in color.
Place poblanos in a plastic bag for 10-15 minutes.
When peppers are ready , take out of bag , run under cold water , and with hands , remove skin , seeds , and veins.
Chop the poblanos , and add to bowl with onion , tomatoes , and garlic.
In a skillet , heat enough oil to cover generously , the bottom of the skillet.
Fry tortilla strips in the oil until golden brown.
Drain tortilla strips on some paper toweling to remove excess grease.
In the same oil , saut onio.
Ingredients
cilantro, tomato sauce, chicken broth, ground cumin, tomatoes, cayenne pepper, poblano peppers, coriander, boneless skinless chicken breasts, smoked paprika, garlic cloves, salt, corn tortillas, black pepper, red onion, tomato paste