Ingredients: serves 6–(print recipe)
8 cups of chicken stock (preferably home made but store bought is okay too!) Add enough salt to give it some real taste.
½ chicken cooked and shredded or chopped. (Use the one from your homemade stock if you decided to go that route)
10 corn tortillas cut into strips about 2 inches long and the width of fettucini
1 zucchini (optional)
1 carrot (optional)
1 small onion
1 poblano chili (seeded and deveined and parboiled)
1 medium avocado
Dried chilies- 4 or 5 of any of the following chilies: guajillo chilies pasilla, ancho, mulatto or whatever dried red chilies.
Queso fresco: fresh Mexican cheese OR nice fresh mozzarella (that’s what I use) for crumbling on top of soup.
Bunch of cilantro for garnish.
Barely cover the chilies with water and let them soak for 45 minutes or so, then blend them in a food processor or blender. (If you need more liquid add some of the reserved stock) For tips on cooking with dried chilies go see Felix click on recipes, then click on cooking with dried chilies.
Fry tortilla strips in 350-degree oil until they are browned and crispy and put them aside until assembly.
Put the reserved chicken stock on the stove and bring it to a simmer. Add the chicken, the pureed chilies and the veggies. Cook until the veggies are tender. This soup needs to be very hot because of the addition of the toppings that are at room temperature. You don’t want it to cool down before eating it.
Cut up one ripe avocado into wedges or cubes-there should be enough for 6 people.
Assemble the toppings:
Put the hot soup into bowls and add tortilla strips and avocado on top of the soup.
Crumble some cheese over each bowl of soup.
Garnish the soup with a dollop of sour cream and a sprig of cilantro.
Another option is to get all the toppings ready and let your guests put the toppings on however they want.