CHICKEN TORTILLA SOUP
Ingredients:
8 (6 inch) Corn tortillas, cut into strips
8 Cups chicken stock
2 Chicken breasts
1 Large sweet onion, diced
4 Garlic cloves, peeled and minced
2 Sprigs fresh oregano
2 Medium tomatoes, cored and diced
1 Chipotle Chile, minced and 2 tablespoons of the adobo sauce that it is packed in
1 Tbsp. Vegetable oil
1 Tsp. Chili powder
1 Tsp. Smoked paprika
3 Bay leaves
Salt and Pepper
Garnishes:
Lime, cheddar cheese, avocado, cilantro leaves
Procedure:
- Coat the tortilla strips with some oil, salt and pepper. Bake in a 375-degree oven for 10 – 12 minutes until crunchy. Cool; set aside.
- In a stock pot, on medium heat, add oil until it begins to lightly smoke; add onions, garlic, smoked paprika and chili powder. Cook until onions turn translucent and very fragrant.
- Add tomatoes, chipotle chili and adobo to pot and cook for another 2 – 3 minutes.
- Add chicken stock, oregano and bay leaves. Bring to a rolling boil.
- Drop the soup down to a low simmer and add chicken breast.
- Cook chicken breast for 10 – 14 minutes, depending on size, and remove from the soup. Allow to cool and shred chicken.
- Keep soup on a simmer for about 30 minutes to allow all the flavors to meld. Add salt and pepper to taste.
- Remove oregano and bay leaves before serving.
- To construct the soup, add shredded chicken on bottom of the bowl / add hot soup and garnish with tortilla strips and everything else to your liking.
ROAST BUTTERNUT SQUASH SOUP
Ingredients:
1 butternut squash
1 onion – julienned
2 tsp. chopped garlic
1 cup white wine
2 qts. vegetable stock
Olive oil
3 bay leaves
salt & pepper to taste
touch of white pepper
Procedure:
Split butternut squash, scrape out seeds, wrap with aluminum foil and place in a pre heated 350 degree oven on a pan for 30-45 minutes. You want the squash to be soft to the touch.
Unwrap the squash and scrape meat into a bowl.
Heat soup pot over medium heat and add olive oil and then the onion until onion caramelizes lightly. Add garlic and continue cooking until everything turns golden brown. Add squash and heat through while stirring. Season with some salt and fresh ground pepper, add bay leaves and white wine and stir. Reduce wine by half and add stock. Bring to a simmer and cook for about two hours. Remove from heat, puree and place back in pot and bring back to a low simmer. Season with salt and white pepper – you can also add curry powder, allspice, cinnamon and cloves as well as a little heavy cream depending on your taste – cream will make mouth feel silkier and richer tasting.
Serve with a garnish of créme fraiche and chopped chives.