| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Chicago |
Soups |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Peanut oil |
| 1 |
md |
Onion; diced |
| 4 |
md |
Cloves garlic; minced |
| 4 |
|
Corn tortillas (6"); chopped |
| 1 |
|
Canned chipotle chile in adobo sauce; drained |
| 1 |
tb |
Cumin, ground |
| 1/2 |
c |
Amber ale |
| 5 |
lg |
Tomatoes; chopped (3 lb) |
| 1 |
sm |
Cilantro bunch; stemmed |
| 1 |
qt |
Chicken stock |
|
|
;salt & pepper to taste |
|
|
Chicken breast; cook/shred |
|
|
Tortilla strips; crisp fried |
|
|
Sour cream |
|
|
Cilantro sprigs |
INSTRUCTIONS
GARNISH
1. In a large saucepan or in a stock pot, heat oil over medium heat. Saute
onion and garlic just until tender, about 5 minutes.
2. Add tortillas and saute until soft, about 3 minutes. Stir in chipotle
chile and cumin; cook 1 minute longer. Stir in ale and loosen any browned
bits at the bottom of the pot with a fork. Add tomatoes and cilantro, and
cook, stirring occasionally, until tomatoes release their juices, about 10
minutes.
3. Add chicken stock and bring to a boil. Reduce heat to a simmer and cook,
uncovered, for 30 minutes. Let soup cool slightly.
4. In a blender or food processor, puree soup in several batches. Return
soup to pot and reheat. Season with salt and pepper.
5. Ladle soup into serving bowls. Garnish with shredded chicken, tortilla
strips, sour cream and/or cilantro sprigs, as desired.
From "Famous Chefs (and Other Characters) Cook With Beer;" printed in the
Chicago Sun Times, October 9, 1996
Posted to MM-Recipes Digest V3 #315
Date: Sun, 17 Nov 1996 16:13:16 +0000
From: Linda Place <placel@worldnet.att.net>
A Message from our Provider:
“Do you want to know the master planner? God!”