The tortilla strips and the garnishes are best prepared on the day of serving. The rest of the soup can easily be prepared ahead by several days.
I make my own chipotles en adobo, so I included the recipe at the end of the post. Canned chipotles can also be used.
Makes about 9 cups, serving 6
8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 tablespoon avocado or vegetable oil
2 bone-in, skin-on chicken breasts (total about 1 1/2 pounds)
8 cups low-sodium chicken broth
2 medium onions (total about 1 pound), peeled, 1 cut in half and the other onion finely diced
2 cups corn kernels
4 medium cloves garlic, peeled, 2 cut in half and the other two minced
2 sprigs fresh epazote or 2 teaspoons dried ( or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano if you don’t have epazote)
2 cups chopped tomatoes
1 medium jalapeño chile, chopped
1 chipotle chile en adobo with 1 tablespoon adobo sauce, finely chopped
1 lime, cut into wedges
1 Hass avocado diced fine
8 ounces shredded cheddar or Monterey Jack cheese
Mexican crema or sour cream
Note on Epazote
Epazote is a Mexican herb with an acidic lemony flavor.
I use the dried version since fresh is not easy to find in my area.
FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until the strips are deep golden brown and crisp, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through the baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels. Set aside.
FOR THE SOUP: Bring the chicken breasts, broth, 1 onion halved, 2 garlic cloves cut in half, epazote, and 1/2 teaspoon salt to boiling over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through about 20 minutes. Using tongs, transfer chicken to a large plate. With a spider or slotted spoon remove the onion and garlic halves and discard them. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.
To the broth add the tomatoes, the chopped onion, 2 minced garlic cloves, jalapeño, corn, 1/2 teaspoon salt, chipotle chile, and 1 tablespoon adobo sauce. Bring to a boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Add shredded chicken and simmer until heated through about 5 minutes. To serve, place portions of tortilla strips in the bottom of individual bowls and ladle soup into bowls; pass garnishes separately.
Loaded Nacho Platter
I save leftover steak in the freezer for making dishes like nachos.
1/2 pound leftover steak or lean ground beef, cooked
1 cup chopped bell peppers
3 cups tortilla chips
1 tomato, diced
1/2 cup sliced jarred pickled jalapenos
2 cups Cheddar cheese, shredded
1 cup salsa or pico de gallo
Shred the cooked steak.
Preheat your oven to 375 F, or you can use your broiler.
Spread the 3 cups of chips over the bottom an ovenproof platter so that you can’t see the bottom of the plate.
Sprinkle1 cup cheese over the top of the chips. Evenly distribute the toppings so that every chip has some toppings.
Top with the remaining cheese. Place the platter into the oven or under the broiler.
When the cheese is melted, remove the platter from the oven and use a metal spatula to put nachos onto individual serving plates.
Homemade Chipotle Chiles en Adobo
12-14 dried Chipotle Chiles
3 cups of water
1/2 medium onion finely diced
6 tablespoons ketchup
1/2 teaspoon salt
2 cloves garlic, minced
1/3 cup apple cider vinegar
Simmer all the ingredients in a covered pan for one hour, stirring occasionally or until the liquid reduces to about a cup.
I store the chilies in snack bags in the freezer for when I need them-1 pepper and 1 tablespoon sauce in each snack bag. They defrost very quickly. when you need them.
My market had a sale on Florida mini peppers. I like stuffing large peppers, so I thought I would try something similar with all these mini peppers. After thinking about what ingredients I would use – I came up with Nachos. I replaced the chips with mini peppers and this recipe turned out to be so delicious. Give it a try. Coleslaw is a good side for this entre and here is the kink to my recipe.
Mini Pepper Nachos
15 mini peppers
1 lb lean ground beef
2 tablespoons taco seasoning, see recipe below
½ cup water
1 cup salsa
Half an onion, diced
Sliced pickled jalapenos to taste
15 Mini peppers
1 cup Velveeta light cheese, cubed
½ cup shredded Mexican blend or Monterey Jack cheese
1/4 cup milk
Preheat the oven to 425 degrees F. Oil a13x9 inch baking dish.
Cut the mini peppers in half and remove the seeds. Place the halves in the baking dish.
Brown the meat in a medium skill. Add the taco seasoning and water. Simmer until the liquid evaporates. Spoon the beef into each pepper half. Place a spoonful of salsa on each pepper. Sprinkle the diced onion on top. Add slices of jalapeno to taste. Place the dish in the oven and bake for 30 minutes.
Make the cheese sauce: Place the cheeses and milk in a microwave-safe dish or measuring cup. Hear for two minutes. Stir. Return the mixture to the microwave for 30 seconds if the cheese is not melted or set aside for a few minutes and the cheese will finish melting. Stir well.
Remove the baking dish from the oven and pour the cheese sauce over the peppers and place the dish under the broiler. Broil for a few minutes, just until the top begins to brown. Watch carefully.
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon sea salt
1/2 tablespoon black pepper
1/2 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Stir all ingredients together. Store in an airtight container.
Add 2 tablespoons taco seasoning and 1/2 cup water per pound of browned meat.