Makes 6 servings
Ingredients
1lb chicken cuts (I use leg or thigh meat)
8oz monterey jack cheese
1 white onion
2 cloves garlic
2 jalapeno peppers
1 serrano pepper
1/4 head of cilantro
24 corn tortillas (Arizona brand for firmness)
3 cups chicken broth
1 28oz can fire-roasted tomatoes
1 4oz can diced poblano peppers
1 10oz can corn
1 tsp chili powder
1 tsp greek seasoning (salt, pepper, onion powder, garlic powder, oregano, msg)
1/2 tsp cumin
1 to 4 cups water
neutral oil as needed
t.t. kosher salt
t.t. cracked pepper
t.t. ground chili pequin (optional for extra spice)
Procedure
Prep
Dry brine chicken with salt and pepper for 15 min.
Grate monterey jack cheese.
Small dice white onions, jalapenos, and serrano; mince garlic, and rustic cut the cilantro, varying with fine chops and whole leaves.
Blend together 12 tortillas and chicken broth until smooth.
Tear the remaining 12 tortillas into bite-sized pieces.
Cook
Preheat a well-oiled cast iron pan and a large soup pot. Cook the chicken until 155F internally in the cast iron pan.
Meanwhile saute jalapenos, serrano, garlic, and onions in the soup pot with a bit of oil until translucent.
Once chicken is done, remove the chicken and deglaze the cast iron pan with 1 cup water. Pour the fond water into the other pot to deglaze the onions and peppers as well.
Add tomatoes, poblano peppers, corn, and tortilla broth from the blender.
Season with chili powder, greek seasoning, cumin, salt, and pepper. Mix well and simmer on low heat for 15-30 minutes. Mix every couple of minutes so contents at the bottom don’t stick or burn.
Add water while tasting and simmering to balance spice potency. You will need 1-4 cups depending on personal preference.
Meanwhile, shred the chicken with two forks.
Once you are about done simmering the soup, add chicken and simmer for 5 more minutes. Make sure the soup reaches at least 165F before serving.
Serve while hot and garnish each bowl with torn tortillas, cheese, cilantro, and chili pequin.
¡Disfrutar!
