Serve with jalapeño bacon cornbread.
- 1 1/2 tablespoons olive oil
4 garlic cloves
2 corn tortillas, cut into strips
2 1/2 ancho chilies, dried and diced
1 jalapeño, seeded and diced
1/2 tablespoon cumin
1/2 teaspoon coriander
1/2 tablespoon cilantro, chopped
1 bay leaf
1 cup onion puree
2 cups tomato puree
3 cups chicken stock
Freshly cracked black pepper, to taste
Cayenne pepper, to taste
Lemon juice, to taste
Salt, to taste
1 smoked chicken breast, shredded
2 tablespoons green cabbage, shredded
2 corn tortillas, cut into strips and fried
1/2 tablespoon jalapeño pepper, seeded and diced
1 1/2 tablespoons red radish, julienned
1/2 avocado, diced
1/4 cup white cheddar, shredded
- Add the oil, garlic, and tortillas to a small stock pot or dutch oven set over a medium heat. Sauté until the tortillas just start to crisp up and the garlic starts to brown slightly, about 4 to 5 minutes. Add ancho chilies, jalapeño, cumin, coriander, cilantro, and bay leaf; cook for a few minutes. Add onion puree, tomato puree, chicken stock, and cracked black pepper. Bring mixture to a boil and then bring the soup to a simmer and let simmer for 40 to 45 minutes. Skim fat from the surface of the soup as necessary.
- Garnish each soup bowl with smoked chicken, green cabbage, fried tortilla strips, jalapeño pepper, red radish, avocado, and white cheddar.
- After soup has simmered, finish flavoring soup with cayenne pepper, lemon juice, and salt. Process mixture in a food mill or blender until smooth. If the soup is too thick, thin with a little bit of chicken stock.
- Pour hot soup over garnish, and serve immediately.
- Serves 2