Thursday, July 26, 2012


This is a great recipe for any occasion.

2 tablespoons extra-virgin olive oil
2 medium white onions, diced
4 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped and seeded - or use salsa and omit jalapenos
1 quart chicken stock
Salt and freshly ground black pepper
5-6 corn tortillas or 3 cups of tortilla chips
1 1/2 cups shredded cooked chicken – you can use rotisserie chicken or left over roasted chicken
2 avocados, halved, pitted, peeled, and diced
1 cup Queso Fresco or shredded Monterrey Jack
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; (or salsa) cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes. Adjust seasonings and add the corn chips or tortillas. Let them cook for about 20 minutes – they will dissolve into the soup and thicken it.  At this point I use an immersion blender. Taste and adjust to your liking.  I find that I usually add more salsa at this point and adjust the salt to taste
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips and cheese.
from  Aunt B's Bordello and Boardinghouse(c) wes davis 2010  all rights reserved