Sauteed Chicken with Fresh Corn, Mushrooms, and Herbs

[Keith Snow] — Sat, 17 Oct 2009 17:17:31 +0000

Mexican Tortilla Soup

[Keith Snow] — Sat, 17 Oct 2009 17:14:30 +0000

Name:	Mexican Tortilla Soup
Description:	Learn how to make a tangy Mexican tortilla soup with homemade tortilla chips, crema, cilantro, and avocado
Ingredients:	3 tablespoons pure or light olive oil 1/2 cup onion minced 1 garlic clove, minced 1 tablespoons tomato paste 2 whole dried pasilla chili's, seeds removed 1 chipotle pepper, minced 4 tablespoons cilantro minced 4 cups organic chicken broth crema 1/4 cup avocado, diced 1 1/2 cup tortilla strips or chips, fried kosher salt to taste black pepper to taste
Directions:	1. In a sauce pot or deep skillet add oil, onions, garlic. Sweat them for 2 minutes. 2. Add tomato paste, cook for 5 minutes. 3. Add chipotle and pasilla peppers. 4. Add chicken broth, stir well and season with salt and pepper. 5. Bring to simmer, cook for 5 minutes. 6. Place tortilla strips in serving bowl. Add soup. Top with crema, avocado and fresh cilantro. Chef's Note: Crema can be made by thinning sour cream with a a few tbs of half-n-half. Other dried chilis can be substituted for the Pasilla.
Created By:	Chef Keith Snow