Sopita de pollo con fideo verde (green chicken fideo soup) with taquitos de rajas con queso
Cooking Con Claudia · ♥ 2.7K likes · 35.9K views · 6 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 quart water
- 1 lb chicken breast
- chicken bouillon
- salt
Bring the water to a boil; add the chicken breast, chicken bouillon and salt and return to a boil.
- ½ whole onion
- 2 cloves garlic cloves
Skim off the impurities; add the half onion and garlic and cook 25 minutes on medium heat. Remove the chicken.
- 1 lb tomatillos
- 3 whole chiles serranos
Boil the tomatillos and serranos in the broth about three minutes until the tomatillos change color.
- 3 cup broth
- 2 whole chile poblanos
- cilantro
- ½ tsp ground cumin
- ¼ tsp oregano
- 1 tsp black pepper
Transfer the tomatillos, serranos, garlic and onion to the blender with three cups of broth, the roasted poblanos, cilantro, cumin, oregano and black pepper; blend smooth.
- 1¼ cup oil
- 7 oz fideo pasta
Heat the oil in the pot over medium-high heat; fry the fideo until golden.
- 5 cup broth
Add the chicken, then the sauce and five cups of broth; bring to a simmer.
- oregano
- 1 cup baby carrots
- 2 whole potatoes
- 1 whole calabacita
Taste and adjust salt, adding a little chicken bouillon and optionally a pinch of oregano. Add the chopped carrots and potatoes, cover and cook 10 minutes.
- chile poblanos
- queso fresco
Taquitos: roll poblano rajas with queso fresco and fry until golden all around.
Add the calabacita and cook another five to seven minutes until the vegetables are tender.
Finishing with calabacita
- lime juice
- avocado
Serve in bowls with lime juice, queso fresco, avocado and the taquitos.
Serving and tasting