Time to get back into the swing of things with a Southwestern
traditional dish that is filling, wholesome and downright delicious!This one came in 'big-time' as the winner in our Salute to Mexico-themed meal of January 13 and Chez trusts that it will go over big in your household as well.
Ole!
- Chez
· 6 (6-inch) corn tortillas,
· 1 cup sun or safflower oil
· 1 coarse chopped onion
· 2 cloves garlic, minced
· 1 large poblano pepper - seeded, chopped
· 1 tbsp dried oregano
· 1 tsp powdered oregano
· 1 tsp cayenne pepper
· 1 tsp smoked (Spanish) paprika
· 1 tsp red pepper flake
· 1 tbs ground cumin
· 4 cups low sodium chicken broth
· 1 can (14.5 oz) diced tomatoes, undrained
· 1/4 cup silver tequila
· 1 tomato, diced
· 3 cups cooked shredded cooked chicken (from rotisserie chicken)
· Salt to taste
· 1 ripe avocado
· 2 oz (1/2 cup) shredded Queso Fresco cheese
· 1/2 cup chopped fresh cilantro plus more for garnish
· 1 lime, cut into wedges
2. In a shallow sauce pan, heat oil to 350-400 and add strips in batches and fry until golden – 2-3 minutes. Place on paper towel-lined plate to drain and cool.
3. In 3-quart pot, take on tablespoon of the hot oil along with the onion and sauté for 3-4 minutes, or until translucent.
4. Add garlic and poblano pepper and continue to sauté for an additional 2 minutes
5. Add dried oregano and powdered oregano, cayenne, paprika, red pepper flake and ground cumin and stir in for 30 seconds.
6. Add broth, tomatoes with juice, tequila and bring to low boil, reduce heat to simmer and leave covered and undisturbed for 20 minutes.
7. Add chicken, cilantro, fresh tomatoes and continue to simmer for 10 minutes.
8. Season to taste with salt.
To serve, pit,
peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips
among the individual serving bowls; ladle in soup. Top with avocado and cheese;
garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
