Tortilla Chicken Soup
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
57
Spice
40
Sweetness
51
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Olive Oil2.5 tbsps
Honey1 tbsp
Garlic (finely minced)4
Poblanos1 cup
Cooking Oil6 cups
Chicken StockDirections:
1
In a bowl combine the chicken strips with the lime juice, olive oil, honey, chili sauce, and garlic, mix well
2
Cover and refrigerate at least 15 minutes but not longer than 8 hours
3
Heat an iron grill pan over medium high heat until very hot
4
Grill the tomatoes, chilies, and the corn until they are lightly charred
5
Chop the tomatoes
6
Seed, stem and cut the chilies into 1-inch long strips
7
Remove the corn kernels from the cob with a knife
8
In a 10-inch skillet or saute pan over medium heat, heat the cooking oil until a tortilla strip bubbles around the edges when added
9
Cook a few strips at a time, when golden, transfer to paper towels and drain
10
Squeeze some lime juice over the avocado slices and set aside
11
Heat the grill pan over medium high heat, brush with a little cooking oil and lay the chicken strips on the grill and cook on both sides just until they lose the raw color on the inside
12
Remove the chicken and cut into pieces on a sharp diagonal into 1-inch lengths
13
In a saucepan heat the chicken stock, over medium heat to a simmer, stir in the tomatoes, chilies, and corn and return to a simmer
14
Stir in the chicken, taste and adjust the seasoning adding the salt
15
Serve the soup with the tortilla strips, crumbled goat cheese, avocado slices, chopped cilantro and wedges of lime