Grilled Chicken Tortilla Soup With Tequila Crema
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tsp
Ground Cumin1 pinch
Chili Powder4 cloves
Garlic (minced)1 tsp
Mexican Oregano2.5 cups
Vegetable Oil (for frying)3 cup
Sour Cream2 tbsps
TequilaDirections:
1
Watch how to make this recipe
2
Put the vegetable oil, tequila, lime juice, chipotle pepper, cumin, chili powder, garlic, oregano, salt, and pepper in a small food processor or blender and blend until smooth
3
Put the marinade in a plastic bag along with the chicken
4
Seal the bag and refrigerate for 6 to 8 hours
5
Preheat a grill or grill pan to medium-high heat
6
Add the jalapeno and grill until the skin is well charred
7
Remove the jalapeno to a small bowl and cover with plastic wrap to sweat the skin
8
When cool enough to handle, remove the stem, skin, and seeds, then finely mince
9
Heat a large, heavy bottom pot over medium-high heat and add 2 tablespoons of vegetable oil
10
Once hot, add the onion and saute until starting to caramelize, about 5 to 7 minutes
11
Add the garlic, minced jalapeno, chili powder, cumin, salt and pepper, to taste
12
Cook about 3 or 4 minutes, being careful not to burn the mixture
13
Deglaze the pan with some of the chicken stock, scraping up any brown bits from the bottom of the pan
14
Add the remaining chicken stock, the crushed tomatoes and the lime juice
15
Add the tortilla strips and bring the mixture to a boil, then lower the heat and simmer, uncovered, for 30 minutes
16
Taste and adjust seasoning
17
While soup base is simmering, heat a grill or grill pan to medium-high heat
18
Remove the chicken from the marinade and put on grill
19
Grill, turning until cooked through, about 14 to 18 minutes
20
Remove from the grill, to a large plate and when cool enough to handle, remove the skin and bones and shred
21
Keep warm
22
Heat the vegetable oil in a tall sided skillet to 350 degrees F
23
Add the tortilla strips and fry until they are golden brown
24
Remove to a paper towel lined plate and season with 1 teaspoon of salt and a pinch of chili powder
25
Combine the sour cream, 2 tablespoons tequila, and the remaining lime zest in a small bowl and season with salt and 1 teaspoon black pepper
26
To serve, put some of the shredded chicken in the bottom of each bowl and pour in the hot soup base
27
Top with diced avocado, fried tortilla strips, the tequila crema, and cilantro
28
Garnish with lime wedges and serve