Green chicken tortilla soup
Mexican cuisine · Cooking Con Claudia · ♥ 4.2K likes · 74K views · 8 min video
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Ingredients
Method
Techniques
- 2 quarts water
- salt
- ½ whole onion
- 5 cloves garlic cloves
- 2 whole bay leaves
- 4 whole chicken breasts
Bring two quarts of water to a boil with salt, half an onion, five garlic cloves, two bay leaves and four chicken breasts.
- 1 tbsp adobo seasoning
- cilantro
Skim off the foam, add a tablespoon of adobo seasoning and a handful of cilantro.
- 12 whole small tomatillos
- 3 whole chiles serranos
Add twelve small tomatillos and three serranos to the broth and cook three to five minutes.
Cooking tomatillos and chiles
Transfer the tomatillos and chiles to the blender with a cup of the broth.
- 1 cup broth
- 5 whole roasted green peppers
- ¼ whole onion
- 4 cloves garlic cloves
- 1 tbsp pumpkin seeds
- 1 tsp coriander seeds
- 1 tsp peppercorn
- 1 tsp oregano
- 1 tsp ground cumin
- 1 tsp garlic salt
- cilantro
Add five roasted green peppers, a quarter onion, four garlic cloves, a tablespoon of pumpkin seeds, a teaspoon each of coriander seeds, peppercorn, oregano, ground cumin and garlic salt, and a handful of cilantro; blend smooth.
Turn the broth to medium heat, add the blended sauce and bring to a simmer.
Taste for salt, add the shredded chicken and a can of corn, reduce to the lowest setting and bring back to a simmer.
- oil
- salt
- 1 can corn
Heat oil in a frying pan over medium heat and fry the tortilla strips until golden; drain and sprinkle with salt.
- Mexican cheese
- pico de gallo
- sour cream
Serve topped with tortilla strips, Mexican cheese, pico de gallo with avocado and sour cream.