Ingredients
- 2 Ancho or Guajillos chiles
- 2 tablespoons olive oil
- 2 yellow onions diced
- 3 garlic cloves peeled
- 4 cups chicken broth
- 2 chicken breasts skinless
- 2 bay leaves
- 1 package coriander just the leaves, not the stocks
- 8 tomatoes or 2 cans of whole tomatoes
- Salt and pepper
Garnish
- Tortilla strips
- 1 avocado diced or roughly mashed just before serving
- 3 tablespoon coriander chopped
- ½ cup sour cream Mexican crema or creme fraîche for garnish
- ½ cup crumbled queso fresco or cotija cheese Monterey Jack or mild cheddar
- 1 lime cut into 6 wedges, for serving
Instructions
- Put 6 cups of water to boil, then add 1 onion, 1 garlic clove, bay leaves, cubanelle pepper, chicken and season with salt. Let it cook for 25 minutes over medium low fire. Take out the chicken and with two forks turn apart the flesh and reserve.
- In a pan over medium heat, heat the olive oil and add the onion, garlic and chile, let that cook for 7- 8 minutes until soft.
- Place the peppers, onions, garlic (sautéed and boiled), the tomatoes, the coriander and one cup of stock in a blender.
- Puree the ingredients and strain through a sieve.
- Add the rest of the chicken stock and season to taste.
- I buy fresh corn tortillas, cut them into stripes and toast them in the oven or grill, until they’re colored and crispy.
- Just before serving, divide the chicken, avocado, cheese and tortilla chips, coriander and lime between serving bowls. Then ladle the soup into the bowls. Garnish with the cream.
- Each one of your guests can put whatever they prefer in the soup.
Nutrition
Calories: 276kcal | Carbohydrates: 16g | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 689mg | Potassium: 1053mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1582IU | Vitamin C: 44mg | Calcium: 70mg | Iron: 1mg
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