Green chicken enchilada soup
Cooking Con Claudia · ♥ 3.8K likes · 65K views · 4 min video
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Ingredients
Method
Techniques
- 2 tbsp salt
- 2–5 whole chiles serranos or jalapenos
- 20 whole roasted tomatillos
- ¼ small onion diced onion
- 1 small diced roasted hot pepper
- ¼ cup all-purpose flour
- 5 quarts boiling hot water
- 3 lb chicken
Add the salt and chicken to five quarts of boiling water and bring to a boil; skim the foam from the top of the broth.
- 3 whole bay leaves
- cilantro
- ½ whole onion
Add three bay leaves, a handful of cilantro and half an onion; cover and cook over medium heat 35 minutes.
- roasted anaheim or hatch peppers
- onion
- 3 cloves garlic cloves
- cilantro
- 2 cup broth
Blend the roasted anaheim or hatch peppers, serranos or jalapenos, a piece of onion, roasted tomatillos, three garlic cloves, a handful of cilantro and the spices with two cups of the broth until smooth; set aside.
- oil
Heat a little oil in the pot over medium heat; add the diced onion and diced roasted hot pepper and cook a couple of minutes.
Sprinkle in the all-purpose flour to thicken and mix it in; pour in the enchilada sauce while whisking so there are no lumps of flour.
- 6 cup broth
Add the six cups of broth and keep mixing until it comes to a simmer; taste for salt and adjust.
Add the chicken, bring back to a simmer, reduce to medium-low and simmer 15 minutes.
- tortilla strips
- oil
Heat oil over medium heat and fry the tortilla strips in batches until golden and crisp; remove from the oil.
- cheese
- sour cream
- jalapenos
- green onion
- avocado
Top the soup with cheese, tortilla strips, sour cream, jalapenos, green onion and avocado.
Toppings and tasting