HEIDI
11-07-2007, 07:10 PM
1 dried chile (such as ancho, cascabel or chipotle)
1/2 cup hot water
1/3 cup plus 1 tablespoon vegetable oil, divided
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon chili powder
1 (28-oz.) can whole tomatoes
4 (5- to 6-inch) corn tortillas
2 boneless skinless chicken breast halves
4 cups reduced-sodium chicken broth
1 cup frozen corn kernels, thawed
1/2 teaspoon kosher (coarse) salt
1 avocado, diced
1/4 cup chopped cilantro
1. Place chile and hot water in small bowl; let stand 10 minutes or until soft. Remove veins and seeds from chile; coarsely chop chile. Reserve soaking liquid.
2. Heat 1 tablespoon of the oil in heavy large pot over medium heat until hot. Add onion; cook 5 to 6 minutes or until softened but not browned, stirring frequently. Add garlic and chili powder; cook and stir 1 minute. Place onion mixture, chile and 1/4 cup of the reserved soaking liquid in food processor; process until pureed. Add tomatoes; process until almost smooth. Arrange tortillas on counter to dry slightly while cooking chicken.
3. Return tomato mixture to same pot over medium-high heat. Add chicken and broth; bring to a boil. Reduce heat to medium; simmer 10 minutes or until chicken is no longer pink in center. Place chicken on plate; when cool enough to handle, shred. Simmer broth an additional 10 minutes.
4. Cut tortillas in half; cut each half into 1/4-inch strips. Heat remaining 1/3 cup oil in large skillet over medium-high heat until hot, about 350°F. (Oil is hot when wooden spoon is inserted and small bubbles form around spoon.) Cook tortilla strips in 2 batches 1 minute or until crisp. Drain on paper towel-lined plate.
5. Add shredded chicken, corn and salt to soup; simmer 1 minute. Serve soup garnished with avocado, cilantro and tortilla strips.
1/2 cup hot water
1/3 cup plus 1 tablespoon vegetable oil, divided
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon chili powder
1 (28-oz.) can whole tomatoes
4 (5- to 6-inch) corn tortillas
2 boneless skinless chicken breast halves
4 cups reduced-sodium chicken broth
1 cup frozen corn kernels, thawed
1/2 teaspoon kosher (coarse) salt
1 avocado, diced
1/4 cup chopped cilantro
1. Place chile and hot water in small bowl; let stand 10 minutes or until soft. Remove veins and seeds from chile; coarsely chop chile. Reserve soaking liquid.
2. Heat 1 tablespoon of the oil in heavy large pot over medium heat until hot. Add onion; cook 5 to 6 minutes or until softened but not browned, stirring frequently. Add garlic and chili powder; cook and stir 1 minute. Place onion mixture, chile and 1/4 cup of the reserved soaking liquid in food processor; process until pureed. Add tomatoes; process until almost smooth. Arrange tortillas on counter to dry slightly while cooking chicken.
3. Return tomato mixture to same pot over medium-high heat. Add chicken and broth; bring to a boil. Reduce heat to medium; simmer 10 minutes or until chicken is no longer pink in center. Place chicken on plate; when cool enough to handle, shred. Simmer broth an additional 10 minutes.
4. Cut tortillas in half; cut each half into 1/4-inch strips. Heat remaining 1/3 cup oil in large skillet over medium-high heat until hot, about 350°F. (Oil is hot when wooden spoon is inserted and small bubbles form around spoon.) Cook tortilla strips in 2 batches 1 minute or until crisp. Drain on paper towel-lined plate.
5. Add shredded chicken, corn and salt to soup; simmer 1 minute. Serve soup garnished with avocado, cilantro and tortilla strips.