What's My Class Cooking? Chicken tortilla soup
Yield: 32 servings
1 lime, zested and juiced, (1/4 cup), zest reserved
1 1/2 quarts chicken stock
2 chicken breasts
1/4 cup blended oil
1/2 Spanish onion, diced
3 garlic cloves, peeled and crushed
1 poblano pepper, seeded and diced macedoine
1 tablespoon whole cumin seed
1 quart canned whole tomatoes with juice
2 chipotle chilies
1 quart tortillas, allowed to dry and crumbled
4 tablespoons cilantro stems
Salt and ground black pepper, to taste
Method of Preparation
1. Pour the lime juice into a medium size saucepan. Add chicken stock and bring to a simmer, then reduce heat to a poaching temperature of between 160-185 degrees. Poach the chicken breast until an internal temperature of 165 degrees is reached, then remove cooked breasts from the liquid and allow to cool. Reserve chicken stock for later use.
2. While chicken is cooling, heat a second saucepan over medium high and add oil, onion, garlic and pepper. Sweat the vegetables for approximately 10 minutes or until translucent.
3. Add whole cumin seed and continue to cook for another three minutes. Add canned tomatoes, chipotle chiles and reserved chicken stock and bring to a simmer.
4. If not serving the chicken whole, shred using fingers or two forks and set aside
5. Allow to simmer for 20 minutes, and then add tortillas. Stir tortillas into soup and continue cooking for another three minutes. Add the cilantro stems.
6. Use a stick blender to puree the soup until completely smooth. Season the pureed soup with salt and pepper.
7. Top each serving with equal amounts of shredded chicken and garnish with the lime zest.