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Roasted Three Pepper Tortilla Stew




Source of Recipe


Internet


List of Ingredients




5 chicken breast, no skin, no bone, R-T-C -- about 6-8 ounces each, cut into small pieces
1 large sweet onion -- finely diced
3 medium poblano peppers -- roasted, seeded, deveined and diced
3 large Anaheim chili peppers -- roasted, seeded, deveined and diced
3 large jalapeños -- roasted, seeded, deveined and diced
6 cloves garlic -- minced
2 cups corn kernels -- roasted in a dry skillet
2 quarts low-salt chicken broth
2 cups diced tomatoes -- 15 ounce can
2 cups tomato sauce -- 15 ounce cans
2 tablespoons adobo seasoning -- Penzey's blend
1 tablespoon chili powder
2 tablespoons olive oil
1 tablespoon sugar
3 tablespoons masa harina
1/2 cup water
8 6" corn tortillas -- cut into strips and baked until crisp
1 cup fresh cilantro leaves -- chopped
2 limes -- cut into wedges
1 1/4 cups shredded Co-Jack cheese


Recipe



In a large pan sauté onions with sugar until caramelized. Add garlic, diced peppers and continue to cook another 5 minutes.

In a bowl add the chicken, the adobo seasoning and chili powder; mix well. Add to pot and cook, stirring often, until chicken is no longer pink.

Add the broth, diced tomatoes and tomato sauce to the pot; stir until well combined. Bring to a boil. Reduce heat and add corn kernels. Simmer, slightly covered, for at least 2 hours...longer is better! Make a paste with the masa and water. Add to the pot and still until completely incorporated. Simmer for another 30 minutes or more.

To serve: Ladle soup in bowls and garnish with tortilla strips, cilantro leaves, a lime wedge and 1 tbs shredded cheese.