Yield: 6 Servings
|4 tablespoons||Peanut oil|
|1 medium||Onion; diced|
|4 mediums||Cloves garlic; minced|
|4 \N||Corn tortillas (6\"); chopped|
|1 \N||Canned chipotle chile in adobo sauce; drained|
|1 tablespoon||Cumin, ground|
|½ cup||Amber ale|
|5 larges||Tomatoes; chopped (3 lb)|
|1 small||Cilantro bunch; stemmed|
|1 quart||Chicken stock|
|\N \N||;salt & pepper to taste|
|\N \N||Chicken breast; cook/shred|
|\N \N||Tortilla strips; crisp fried|
|\N \N||Sour cream|
|\N \N||Cilantro sprigs|
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