GRE 2010 #7
Mar. 19th, 2010 05:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
baronessekatFinally getting around to posting it.
Buffalo News
Wednesday March 3, 2010
Page C1
4 cups chicken stock
3-4 cups cubed or shredded cooked chicken, or cubed raw chicken
1 large dried pasilla chile, stemmed and seeded
1 can (15 oz) diced tomatoes (preferably fire roasted)
3 Tbsp vegetable oil
1 medium white onion, sliced 1/4 inch thick
3 cloves garlic, peeled and chopped
1 tsp kosher salt
1 Tbsp chopped cilantro (optional)
1 large ripe avacado, peeled and cubed (optional)
1 can black beans, drained (optional)
1 cup frozen corn kernals (optional)
1 1/2 cups shredded Mexican cheese
4 cups roughly broken tortilla chips
1 large lime cut into six pieces for serving.
1. toast chile by turning it an inch or two above an open flame on a gas stove for a few seconds, or until it's aroma fills the kitchen. Or toast in a dry pan over medium heat, pressing it flat for a minute, then flipping it over and pressing again.
2. Break chile into pieces and put into a blender jar along with the tomatoes with their juice (A food processor will work, but won't completely puree the chile). Puree until almost smooth.
3. Heat oil in a 4-quart sauce pan over medium-high heat. Add onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop out the onion and garlic into the blender, leaving behind as much oil as possible. Process until smooth.
4. Return saucepan to heat. When hot, prepare for splattering and add the puree and stir constantly, until thickened to the consistance of a loose tomato paste, about 6 minutes.
5. Add broth. Bring just to a boil; if using raw chicken, add it now. Reduce heat to medium-low and simmer 20 minutes or until chicken is cooked. If using corn and black beans, add after chicken is cooked, and simmer until warmed through, about 2-3 minutes.
6. If using cooked chicken, add just before serving. Taste for sale, remembering that most tortilla chips are already salty.
7. Put avacado, cheese and tortilla chips into serving bowls, and ladle soup over the fixings. Sprinkle with cilantro. Serve with lime wedge.
Makes 6 servings.
My variations
- Except for the corn, I did not use any optional ingredients.
-I did not roast my own chile. I had a can of tomatoes with chiles and I used that instead of a chile and a can of tomatoes.
Thoughts
I really liked it. I've now made it twice, tweeking it a little and adding some tobasco sauce to the second batch as the first was very mild and did not have the kick I was hoping for.
This will definately go into common rotation of meals. I may try it in the crockpot at some point to see how the flavors meld that way as this was definitely a better the next day soup.
rating 4.75 out of 5
Buffalo News
Wednesday March 3, 2010
Page C1
4 cups chicken stock
3-4 cups cubed or shredded cooked chicken, or cubed raw chicken
1 large dried pasilla chile, stemmed and seeded
1 can (15 oz) diced tomatoes (preferably fire roasted)
3 Tbsp vegetable oil
1 medium white onion, sliced 1/4 inch thick
3 cloves garlic, peeled and chopped
1 tsp kosher salt
1 Tbsp chopped cilantro (optional)
1 large ripe avacado, peeled and cubed (optional)
1 can black beans, drained (optional)
1 cup frozen corn kernals (optional)
1 1/2 cups shredded Mexican cheese
4 cups roughly broken tortilla chips
1 large lime cut into six pieces for serving.
1. toast chile by turning it an inch or two above an open flame on a gas stove for a few seconds, or until it's aroma fills the kitchen. Or toast in a dry pan over medium heat, pressing it flat for a minute, then flipping it over and pressing again.
2. Break chile into pieces and put into a blender jar along with the tomatoes with their juice (A food processor will work, but won't completely puree the chile). Puree until almost smooth.
3. Heat oil in a 4-quart sauce pan over medium-high heat. Add onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop out the onion and garlic into the blender, leaving behind as much oil as possible. Process until smooth.
4. Return saucepan to heat. When hot, prepare for splattering and add the puree and stir constantly, until thickened to the consistance of a loose tomato paste, about 6 minutes.
5. Add broth. Bring just to a boil; if using raw chicken, add it now. Reduce heat to medium-low and simmer 20 minutes or until chicken is cooked. If using corn and black beans, add after chicken is cooked, and simmer until warmed through, about 2-3 minutes.
6. If using cooked chicken, add just before serving. Taste for sale, remembering that most tortilla chips are already salty.
7. Put avacado, cheese and tortilla chips into serving bowls, and ladle soup over the fixings. Sprinkle with cilantro. Serve with lime wedge.
Makes 6 servings.
My variations
- Except for the corn, I did not use any optional ingredients.
-I did not roast my own chile. I had a can of tomatoes with chiles and I used that instead of a chile and a can of tomatoes.
Thoughts
I really liked it. I've now made it twice, tweeking it a little and adding some tobasco sauce to the second batch as the first was very mild and did not have the kick I was hoping for.
This will definately go into common rotation of meals. I may try it in the crockpot at some point to see how the flavors meld that way as this was definitely a better the next day soup.
rating 4.75 out of 5
