Southwestern chicken masa soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cooked chickens - breast and leg meat (retain bones - meat used for garnish) | |
| 4 | Ears of corn with husk on | |
| 3 | tablespoons | Canola oil |
| 1 | large | Carrot - peeled and chopped |
| 2 | smalls | Onions - peeled and chopped |
| 2 | Stalks of celery - chopped | |
| 6 | Cloves of gralis - peeled and chopped | |
| 2 | Bay leaves | |
| 1 | teaspoon | Black peppercorns |
| 1 | teaspoon | White peppercorns |
| 1 | teaspoon | Coriander seeds |
| 1 | teaspoon | Cumin seeds |
| 12 | ounces | Mexican beer |
| 12 | cups | Chicken stock (or broth) |
| 1 | large | Red bell pepper |
| 1 | large | Yellow bell pepper |
| 1 | large | Poblano pepper |
| 8 | ounces | Masa |
| 6 | ounces | Jalapeno jack cheese |
| 2 | teaspoons | Cornstarch |
| 2 | teaspoons | Water |
| 2 | cups | Heavy cream |
| 2 | Fresh limes, juice of | |
| Cayenne pepper to taste | ||
| Black pepper to tast | ||
| Salt to taste | ||
| 1 | bunch | Cilantro (optional) |
| ¾ | cup | Cooked black beans |
| Corn, blue and ancho tortillas | ||
| Chicken (from above) | ||
| Roasted corn cornels (from above) | ||
| Chopped scallions | ||
| Red, yellow, and poblano pepers diced (from above) | ||
Directions
GARNISH
Smoke bones for ~1hour. Roast corn with husks on at 350 for 20 minutes.
Remove kernels for garnish. Retain cobb for stock In a large pot saute in oil carrot, onions, celery and garlic until medium brown. Add bay leaves, peppercorns, coriander, and cumin seeds. Saute until toasted. Deglaze with beer. Add chicken stock and bones. Bring to a boil and simmer. Add corn cobbs and pepper scraps from dicing red, yellow and poblano peppers (no seeds or membranes) to stock. Simmer for 1 hour. Strain out stock.
Put stock in a large pot and return to heat. Whip in masa and jalapeno jack cheese. Thicken slightly with cornstarch and water mixture. Add cream.
Season with lime juice, cayenne pepper, black pepper and salt. (steep cilantro for 10 minutes if desired) Cut tortillas into strips and fry until crisp. Warm black beans, chicken, corn, scallions, diced red, yellow, and poblano peppers.
serve soup in bowl, add garnish and top with crisp tortillas (makes 8 servings)
Posted to FOODWINE Digest 15 Sep 96 From: john blizzard <john_blizzard@...> Date: Mon, 16 Sep 1996 09:06:50 -0500