Featured Pinch Tips Video
- 5 clove
- garlic peeled
- roma tomatoes cored and quartered
- 3 Tbsp
- olive oil, extra virgin
- large yellow onion diced
- 10 c
- chicken stock
- dried chipolte stemmed and seeded (save the seeds)
- 3/4 lb
- tortilla strips
- 1/2 c
- chopped cilantro leaves
- avocado; peeled, seeded, and diced
- large chicken breast cut into bite size pieces
- 2 c
- heavy cream
- 1/4 c
1Whisk together the heavy cream and buttermilk. Let stand in a warm place for 8 hours to make Crema
2Place the garlic and tomatoes in a blender and beat until smooth
3Heat the olive oil over low heat. Add the chicken and saute just until it looses the outside pink color; add the onions, salt and pepper and cook, stirring frequently, until onions are a pale brown and caramelized, about 10 minutes.
4Stir in the tomato puree and cook another 10 minutes, stirring often
5Pour in the chicken stock, and add in the chipotle chili, bring to a boil then reduce heat to a simmer and cook uncovered for 20 minutes. Stir in the tortilla strips and cook 10 minutes longer, until the strips are softened. Remove and discard the chili.
6Serve with Crisp fried tortilla strips, cilantro, avocado chucks, lime wedges, and the cream and buttermilk mixture (Crema).
7Sometimes I like to add a little kick to the soup so I'll add diced jalapeno or ghost peppers, but be careful as the ghost pepper really packs a punch.