2-3 lbs chicken pieces
3-4 carrots, cut up
2-3 cloves garlic
Place in a pot and add lots of water and salt and cook until the chicken is tender. Remove chicken and shred, set aside in a bowl. In a sauté pan sauté a chopped onion in oil until it browns then add a chopped tomato or two and sauté a little and then add onion and tomato to the chicken broth.
Mexican Rice
Cubed avocado
Cubed white cheese (panela or sierra)
A can of chipotle peppers blended in the blender with the juice of one orange
Cut up limes
Corn tortillas
In a bowl prepare as follows: Mexican rice, avocado, cheese, shredded chicken, and then ladle on plenty of chicken broth. Place on table and each person can add the chipotle and squeeze on limes to taste. Eat with fresh hot tortillas!!! MMMmmmm!!!! My latest favorite………….
I am an "ethnic food" fan and I love to make and serve it which is weird since I've never been outa' North America. Carl's mom spent years in Mexico and she's taught me a lot about authentic Mexican fare. This looks like one she'd come up with!Tell me about chipotle. I am curious about it. I've often tempted myself with the spice in the grocery store but have never bought it since I know so little about it.
ReplyDeleteOh my goodness...this soup is amazing. This blog is making me hungry. And lonesome.
ReplyDeleteThe chipotle for this soup is a small can of them in odobo sauce. And usually there is left over salsa so it can go into chicken tortilla soup or just blended with tomatoes and salt and smother chicken with it and bake until tender. A Sister from here also taught me to use the dry chipotle peppers with boiling water poured over and leave them set for 10-15 minutes and then blend them and strain out the seeds and use them to make authentic mole along with other dry chilies. The chipotle definitely has a smoky flavor.
ReplyDeleteNow are you more confused than ever?