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Soup: Chicken & Chile Soup




Source of Recipe


Internet


List of Ingredients




2 tablespoons vegetable oil
5 small dried Mexican chiles
1 1/2 cups water plus more as needed
4 ripe tomatoes, halved, seeded, and diced
1 small onion, diced
4 cloves garlic, chopped
1 quart chicken stock
3 boneless and skinless chicken breast, julienned
3 tablespoons masa harina
1 tablespoon chopped cilantro
Minced zest of 2 limes
Juice of 1 lime
Salt
Freshly ground black pepper
1/2 cup sour cream
1 lime, cut into wedges



Recipe



Heat 1 tablespoon of the vegetable oil in a small saute pan over high heat until very hot. Add the chiles and cook until fragrant, about 1 minute. Transfer the chiles to a bowl, cover with 1 cup of the water, and set aside for 30 minutes.

Remove the chiles from the water with a slotted spoon and place them on a cutting board. Reserve the soaking liquid. Remove the chile stems and seeds and place the chiles in a blender. Add the reserved soaking liquid and puree until smooth. Add the tomatoes, onion, and garlic and puree.

Place 1 teaspoon of the remaining oil in a large stockpot and heat over high heat until very hot. Add the puree and cook for about 10 minutes, or until thick. Add the chicken stock and simmer uncovered for about 30 minutes.

Meanwhile, heat the remaining 2 teaspoons of oil in a medium saute pan over high heat until smoking hot. Add the chicken and saute for 4 to 5 minutes, until just opaque and cooked through. Remove chicken from the pan and set aside. (Refrigerate chicken if waiting longer than 10 minutes to finish recipe.)

Place the masa in a small bowl and add about 1/2 cup of the remaining water. Stir with a whisk until smooth. Whisk the masa mixture into the simmering soup. Add the cilantro, zest, and lime juice. Season to taste with salt and pepper.

Divide the chicken among the soup bowls, then ladle the soup over. Garnish each with a dollop of sour cream and a lime wedge and serve hot.

Serves 6