Recipe by RehReh
Great, simple soup recipe! It really hits the spot when you have a Mexican soup craving and don't live in a city that can feed the need. It's really adaptable, so throw in whatever you like. I use tortilla chips when I don't feel like making the strips.
Top Review by surethingdollface
The ultimate in comfort food! Being allergic to chilli I substitute jalapenos for a good dose of paprika and black pepper to give it a kick instead. I also substitute the green peppers for bullhorn peppers when I get the chance. So good!
- 3 tablespoons olive oil
- 1 1⁄2 cups onions, chopped
- 2 teaspoons garlic, chopped
- 1 tablespoon mustard seeds
- 1 teaspoon whole coriander seed
- 1 poblano peppers, seeded and chopped or 1 green bell pepper
- 2 jalapeno peppers, seeded and chopped
- 1 1⁄2 teaspoons salt
- 2 teaspoons ground cumin
- 1 1⁄2 teaspoons ground coriander
- 3 ounces tomato paste
- 4 cups chicken stock
- 4 cups beef stock
- 1 lb rotisserie-cooked chicken, shredded
- 1⁄4 cup fresh cilantro, chopped
- 1 lime, juice of
- 2 small zucchini, cut into 1/2 inch pieces
- 2 small yellow squash, cut into 1/2 inch pieces
- 6 stale corn tortillas, cut into 1/4-inch-thick strips
- 2 cups vegetable oil, for frying
- 1 avocado, peeled, seeded, and chopped- for garnish
- whole cilantro leaf
- sour cream
- 1⁄4 cup manchego cheese, shredded
Directions See How It's Made
- In a large heavy pot, heat the oil on medium-high heat.
- Add mustard seeds and coriander seeds.
- When mustard seeds begin to sizzle and pop, add the onions, and peppers. Cook until they get soft.
- Then add the garlic cook five minutes.
- Add salt, cumin, and coriander cook for 5 minutes.
- Add the tomato paste and cook, stirring, for 1 minute.
- Add zucchini and squash, stir together and cook for 5-8 minutes, until they get a bit soft.
- Add the chicken and beef stock and bring to a simmer. Simmer for 20 minutes.
- Add the shredded chicken and simmer for 5 minutes.
- Add the cilantro and lime juice, and stir well.
- Remove from the heat and cover to keep warm.
- Heat the oil in a heavy pot. Add the tortilla strips in batches and fry until they are golden. 1 1/2 to 2 minutes. Remove from oil and drain on paper towels, season with salt.
- Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the fried tortilla strips, avocado, sour cream or cheese, and cilantro.