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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Dark/rich tortilla soup. Ingredients:
1 roasted whole chicken (cut into small cubes) |
1 onion, chopped |
4 (14 1/2 ounce) cans chicken broth |
1 (14 1/2 ounce) can whole kernel corn |
1 (15 ounce) can stewed tomatoes |
1 serrano pepper, seeded and diced |
1/2 cup flour |
1/4 cup vegetable oil |
1 (8 ounce) envelope chili seasoning mix |
2 garlic cloves, minced |
1 (2 ounce) package mexican chocolate |
1 jalapeno, seeded and diced |
1 (8 ounce) bag tortilla chips |
2 cups monterey jack cheese |
Directions:
1. Roux/Mole - fry flour in 1/4 cup of oil. Add chili powder and cook until golden color. Add 2 can of the chicken broth, chili mix, minced garlic, jalapeno, and chocolate. Cook for about 20 minutes until smooth/thick.
2. In a seperate pot put the chicken, chopped onion, the other 2 cans of chicken broth, corn, tomatoes and jalapeno. Cook until starting to boil.
3. Take 1/2 of the first step and mix with 1/2 of the second step and put into a blender. Mix well until it is fully blended. Add all ingredients together in a large pot and cook for another 15-20 minutes.
4. Put in bowls, add 5 broken up tortilla chips and 1/4 cup of cheese to each bowl and serve.
5. You can garnish with avocado slices.
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