Now this is a family recipe:
1 Chicken (Whole)
2 Lbs Tomatoes
1 Sweet Pepper (Large)
1 Lb Miltomate (Tomatillo)
1 Lb Onion
1 Can (16 Oz) Garbanzos
1/2 Lb Chiles (I use Chiltepe, Cobanero and Jalapeño)
1 Guaque Chile (Dried) (AKA Guajillo)
2 Chipotle Chiles
6 cloves of garlic
4 Bay leaves
1 Tbsp Oregano
1 Tsp Thyme
1 Cup Fresh Cilantro
1/4 Cup fresh lime juice
1/2 Tsp Cumin
1 Tbsp whole peppercorns
Fried tortilla strips (or thick nachos)
Avocado
Oaxaca cheese or Mozzarella
Cream
Procedure:
1. Boil chicken in enough water to cover it by 1 inch, or more and add salt to taste. You can add some veggies if you would like to add more flavor to the broth.
2. In a pot, on high cook the tomatoes, onions, sweet pepper and tomatillos without water or oil until some of the skin has turned black.
3. Add 1/4 Cup of water or broth to the tomatoes and combine with the garlic, cilantro, chiles, dried spices, lime juice and salt.
4. Cook on medium heat until everything is cooked through.
5. Blend the tomato/tomatillo mixture
6. Remove chicken from broth and shred the cooked meat, discarding the bones.
7. Add the blended mixture to the broth and adjust salt/pepper to taste
8. Add garbanzos and chicken to the soup
To serve:
Put some shredded cheese, fried tortilla and diced avocado at the bottom of a soup bowl (the bigger the better) and pour the soup over them. Drizzle a little cream over the top and sprinkle with some fresh cilantro. Serve with a wedge of lime on the side.
Let me tell you... this is the second best way to nurse a hangover. First being a big ceviche and a michelada (recipe to follow)
1 Chicken (Whole)
2 Lbs Tomatoes
1 Sweet Pepper (Large)
1 Lb Miltomate (Tomatillo)
1 Lb Onion
1 Can (16 Oz) Garbanzos
1/2 Lb Chiles (I use Chiltepe, Cobanero and Jalapeño)
1 Guaque Chile (Dried) (AKA Guajillo)
2 Chipotle Chiles
6 cloves of garlic
4 Bay leaves
1 Tbsp Oregano
1 Tsp Thyme
1 Cup Fresh Cilantro
1/4 Cup fresh lime juice
1/2 Tsp Cumin
1 Tbsp whole peppercorns
Fried tortilla strips (or thick nachos)
Avocado
Oaxaca cheese or Mozzarella
Cream
Procedure:
1. Boil chicken in enough water to cover it by 1 inch, or more and add salt to taste. You can add some veggies if you would like to add more flavor to the broth.
2. In a pot, on high cook the tomatoes, onions, sweet pepper and tomatillos without water or oil until some of the skin has turned black.
3. Add 1/4 Cup of water or broth to the tomatoes and combine with the garlic, cilantro, chiles, dried spices, lime juice and salt.
4. Cook on medium heat until everything is cooked through.
5. Blend the tomato/tomatillo mixture
6. Remove chicken from broth and shred the cooked meat, discarding the bones.
7. Add the blended mixture to the broth and adjust salt/pepper to taste
8. Add garbanzos and chicken to the soup
To serve:
Put some shredded cheese, fried tortilla and diced avocado at the bottom of a soup bowl (the bigger the better) and pour the soup over them. Drizzle a little cream over the top and sprinkle with some fresh cilantro. Serve with a wedge of lime on the side.
Let me tell you... this is the second best way to nurse a hangover. First being a big ceviche and a michelada (recipe to follow)
