Aztec (chicken tortilla) soup
Recipe by Amuhlou
1lb Boneless Skinless Chicken Breasts
1/4 cup flour
Grill Seasoning
2 tsp olive oil
2 tsp butter
Kosher salt & freshly ground black pepper
One 16oz jar Herdez Salsa Casera (Medium)
1-2 serrano chile, seeded & minced
2 large cloves garlic, minced
1/2 cup red onion, finely chopped
32oz low-sodium chicken broth
16oz cooking liquid from chicken, or water
1 1/2 cups whole kernel corn, frozen
Zest of 1 lime
Juice of one lime, freshly squeezed, or more to taste
1-2 avocado, cubed and sprinkled with lemon or lime juice
Mexican Melting Cheese (Queso Chihuahua), shredded
Lime wedges, for garnish
Crushed tortilla chips or tortilla strips (sold pre-made as a salad topping)
Prep. Time → 30 min
Cook Time → 20 min
1. Mix the flour, grill seasoning, and a little salt & pepper in a shallow dish. Pound the chicken breasts to an even thickness, salt & pepper both sides.
2. Heat a medium fry pan (with a lid) over medium-high heat. When it's ready, add the butter and olive oil and swirl around until it melts. Reduce the heat to medium
3. Quickly dredge the chicken in a very light dusting of the flour mixture and place in the pan. Cook for 1 minute.
4. Reduce the heat to medium-low, cover the pan with a lid and cook for 10 minutes.
5. Turn off the heat and allow the chicken sit in the pan for another 10 minutes. When cool enough to handle, shred the chicken with forks or by hand.
6. (Bonus: Deglaze the fry pan with water, and use this to supplement the broth instead of plain water)
7. Place the salsa, chile, onion, garlic, lime juice & lime zest in a blender and blend until smooth. Add a little broth to loosen it up if needed.
8. Pour the salsa mixture into a large soup pot. Add the broth, 16oz cooking liquid/water, and corn. Stir together and add the chicken.
9. Bring the mixture to a boil, reduce heat and simmer 15-20 minutes
10. Serve with lime wedges and desired quantities of chips, avocado, and cheese
main courses, avocado, chicken, mexican, soup, chicken tortilla October 25, 2011 21:14
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