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Marna: Corn Tortilla and Chicken Soup

December 16, 2010

2011, The Year of Soup. Recipe submitted by Marna.

My friend and I made this together in 1993 — and it’s been a hit ever since! ~Marna

Corn Oil (for frying)
¼ cup tequila ( I prefer Cuervo Gold, as it’s smoother, and doesn’t have a huge back bite).
12 or more corn tortilla’s, cut into ¼ ” strips.
2 large onions, chopped
4 large garlic cloves thinly sliced (you can use Elephant Head Garlic, if you wish a milder flavor)
2- 7 oz. cans of green chili (Medium Hot, if you choose to got hotter you will lose flavor).
1 Tablespoon ground cumin
8 cups low-salt chicken broth
8-10 chicken thighs
2 Tablespoons of lime juice
1 cup Posle’ or hominy (optional)
1 cup grated Monterey Jack Cheese.

Fry tortilla strips in small batches until golden brown, transfer these strips to a paper towel to drain, set aside. Heat 3 Tablespoons of corn oil in a heavy large pot over medium-high heat. Add chopped onions and cook until soft/translucent stirring occasionally, about 5-7 minutes. Add garlic, green chili, and cumin and cook about 3-4 minutes, stirring frequently. Add Tequila and cook until almost evaporated, about 3 minutes. Add chicken broth and 1/3 of tortilla strips, broken into small pieces. Season chicken thighs with salt and pepper to taste and add to your pot.

Simmer soup until chicken is extremely tender about 45 minutes to an hour. Add Posole”, (this may need to be cooked prior to soften, to do so, add 1 cup of Posole” to 4 cups of water and simmer over low-med heat for about 2 hours, cool to room temperature).

*Note – Instead of boiling the chicken, I usually bake mine first for two hours at about 300 – 350 degrees before preparing the recipe, just out of my own preference for not caring for the taste of boiled meat. You can also grill your chicken breasts as well, and then shred the meat.

Transfer chicken to plate and allow to cool slightly. Remove skin and bones, then shred the meat coarsely. Return chicken to soup. Season with Salt and Pepper and lime juice. Continue cooking for 15-30 minutes. Ladle into bowls. Garnish soup with remaining tortilla strips and cheese. You can also add fresh chopped tomatoes, cilantro and Jalapeno’s to garnish if desired.

Personal Note: I enjoy this particular dish with ice cold Margarita’s and fresh Mango’s. This gives the main dish a nice sense of balance, hot and spicy mixed with cold and sweet.

Serves 4.

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