Smoked Chicken Tortilla Soup
Source of Recipe
the web
List of Ingredients
Stock
1 ear corn
2 quarts chicken stock or canned chicken broth
4 ounces smoked chicken breast (see below)
1 green bell pepper, seeded, deribbed, and diced
1 medium onion, diced
2 stalks celery, diced
2 carrots, diced
4 ounces tomato paste
2 cups corn tortilla chips, crushed
Garnish
4 ounces chicken breast (see below)
12 fresh corn tortillas, julienned
2 quarts corn oil
1 zucchini, halved lengthwise and sliced thin
1 medium onion, halved and sliced thin
1/2 avocado, peeled and sliced into 6 pieces
1 bunch cilantro (optional)
Recipe
To prepare the stock: Shuck the corn and cut off the kernels, discarding the cob. In a large pot, bring all ingredients to a boil. Lower the heat and simmer for 10 minutes. Strain through a fine-meshed sieve, pressing down on the bits to extract all juices. The stock may be refrigerated at this point and reheated later.
To fry the tortillas: In a deep frying pan or pot, heat the oil to 350 F. Toss in one-fourth of the tortilla strips and fry until they float to the surface and brown slightly. Remove with a slotted spoon and drain on paper towels. Repeat with remaining tortillas, one-fourth at a time, letting the temperature of the oil return to 350 F between each addition. Lightly salt the fried tortilla strips.
To serve: Reheat the soup broth with the zucchini, onion, and chicken. Spoon into serving bowls and top each bowl of soup with cheese and tortilla strips. Top each with a slice of avocado and sprig of cilantro.
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