This is my one absolutely perfect recipe. After probably hours of research, it came out just right. Almost the whole recipe came from Dangerous Kitchen: http://www.felixcabosanlucas.com/news24.htm. All of the chopping in this recipe puts me into a peaceful trance. Just relax and the time passes by, and at the end you are rewarded with an excellent soup.
Time Saver: You can use pre-made chicken broth and a rotisserie chicken (or two). If you do, I suggest adding a little fat from the rotisserie chicken (maybe boil the skin in the broth for a few minutes with some frozen corn), because life is short and fat tastes good.
Ingredients:
1 whole chicken
1 cup frozen corn
4 cloves garlic, papers removed
1 onion rough chopped
4 quarts of water
8-10 dried guajillo chilies (in the mexican spices section)
boiling water
5 carrots, chopped
5 potatoes (I use gold), chopped
cilantro
Toppings: tortilla chips, cheese, avocado, cilantro, green onions, sour cream
Steps:
1. Place the chicken, garlic, onion, and corn in a large pot with 4 quarts of water. Bring to a boil, reduce heat to simmer, and simmer about 1 hour.
2. Run a knife down each chili to open the skin. Remove the seeds and veins. Pour boiling water over the chilies, just enough to cover them. Let sit ~ 1 hour.
3. Start a pot of water boiling. Add carrots, potatoes, and onions. Boil until al dente, which means not mushy according to Felix. :-) I can't remember how long this takes, but I usually start pulling pieces out after they boil for about 10 minutes, and stab them with a fork. You want them not hard, but not falling apart either.
4. At this point the stock and chilies are usually done. Remove the chicken from the stock and strain the liquid. If you feel there is too much fat on top, strain some of it off with a spoon. Return to the big pot. Start adding pinches of salt until it tastes good. If it tastes watery, you need more salt. Add pepper to taste.
5. Shred the chicken meat.
6. Remove the chilies from the water (keep the water!), and puree with a blender or food processor. Add enough water for it to make a paste.
7. Add the chicken, chili paste, and veggies to the stock. Add a few handfuls of cilantro. Bring to a boil. Turn off the heat, let rest for a few minutes, and taste again to see if you need more salt and pepper.
8. Pour the soup into bowls and add toppings
Buen provecho!
Time Saver: You can use pre-made chicken broth and a rotisserie chicken (or two). If you do, I suggest adding a little fat from the rotisserie chicken (maybe boil the skin in the broth for a few minutes with some frozen corn), because life is short and fat tastes good.
Ingredients:
1 whole chicken
1 cup frozen corn
4 cloves garlic, papers removed
1 onion rough chopped
4 quarts of water
8-10 dried guajillo chilies (in the mexican spices section)
boiling water
5 carrots, chopped
5 potatoes (I use gold), chopped
cilantro
Toppings: tortilla chips, cheese, avocado, cilantro, green onions, sour cream
Steps:
1. Place the chicken, garlic, onion, and corn in a large pot with 4 quarts of water. Bring to a boil, reduce heat to simmer, and simmer about 1 hour.
2. Run a knife down each chili to open the skin. Remove the seeds and veins. Pour boiling water over the chilies, just enough to cover them. Let sit ~ 1 hour.
3. Start a pot of water boiling. Add carrots, potatoes, and onions. Boil until al dente, which means not mushy according to Felix. :-) I can't remember how long this takes, but I usually start pulling pieces out after they boil for about 10 minutes, and stab them with a fork. You want them not hard, but not falling apart either.
4. At this point the stock and chilies are usually done. Remove the chicken from the stock and strain the liquid. If you feel there is too much fat on top, strain some of it off with a spoon. Return to the big pot. Start adding pinches of salt until it tastes good. If it tastes watery, you need more salt. Add pepper to taste.
5. Shred the chicken meat.
6. Remove the chilies from the water (keep the water!), and puree with a blender or food processor. Add enough water for it to make a paste.
7. Add the chicken, chili paste, and veggies to the stock. Add a few handfuls of cilantro. Bring to a boil. Turn off the heat, let rest for a few minutes, and taste again to see if you need more salt and pepper.
8. Pour the soup into bowls and add toppings
Buen provecho!
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