![]() ![]() Cover the lid with a kitchen towel to catch splatters,and pulse until smooth. 2pounds bone-in chicken thighs or legs 1pound beef bones, or a cut of beef with a lot of bone in it like short ribs, optional 1medium onion, quartered leave. When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender. If you want to add more spice, 2 to 4 sliced serrano chiles blended with the tortillas will do the trick. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges. Just before serving, add the lime juice and cilantro. (See Cook's Note.)Īdd the roasted chicken to the soup and let simmer for 5 more minutes. Carefully blend until smooth and return to the soup pot. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Toast the 2 tortillas over a burner flame until slightly charred. Add more oil if needed.Īdd the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes. Video Notes For an extra thick and creamy soup, whisk 1 teaspoon of cornstarch in 1/4 cup of chicken broth or water and whisk it in after adding the heavy cream. Saut the vegetables: Add the chopped onions to the pan, cook for 2 minutes, stirring frequently. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Return the chicken to the crockpot along with the heavy cream and cheese and simmer until the cheese is melted. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.Īdd the garlic, chile powder, oregano, cumin and black pepper. ![]()
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