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Prep Time: 70 Minutes Cook Time: 35 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Ingredients:
3 dried mulato or ancho chile peppers |
1 tablespoon extra-virgin olive oil |
1 onion, sliced |
3 cloves garlic, smashed |
1 28 -ounce can plum tomatoes |
1 tablespoon coriander seeds |
1 teaspoon ground cumin |
8 cups low-sodium chicken broth |
2 bay leaves |
4 sprigs fresh thyme |
kosher salt |
1 to 2 grilled chicken breasts, sliced |
3/4 to 1 cup crumbled queso fresco |
1 avocado, diced |
fresh cilantro |
4 corn tortillas, cut into strips and fried |
1 to 2 tablespoons sour cream |
Directions:
1. Remove the stems and seeds from the chile peppers. Place in a bowl, cover with hot water and soak until soft, about 20 minutes. Drain the chiles, transfer to a blender and process to make a smooth puree.
2. Heat the olive oil in a large pot over medium heat, then add the onion and garlic and cook until the onion is translucent. Add the tomatoes with their juice, 1/4 cup chile puree, the coriander seeds and cumin and cook about 5 minutes. Add the broth, bay leaves and thyme and bring to a boil, then reduce to a simmer and cook about
3. 30 minutes. Strain the broth through a medium-mesh strainer into another pot, discarding the solids. Season with salt.
4. Place a small amount of chicken, queso fresco, avocado, cilantro, fried tortilla strips and sour cream in each bowl, then pour about 1 cup hot broth around the garnishes.
5. Photograph by Yunhee Kim
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