This is a traditional Mexican soup! made with Chile Ancho or Chiles Guajillos or a substitute like 2 cubanelles (like in the DR we don't find fresh Chile Ancho or Guajillos.
So I use the fresh ones I found in my local market they are called Cubanelle peppers and they are closest to the Poblano peppers, which are generally broader, shaped like green bell pepper, with a slightly darker forest-green color, and have a slightly higher, and larger-ranging heat level).
The secret of these soups is fresh ingredients. This is an easy way of getting your kids to eat some vegetables too! In my house, we do this at least once a week and it is always soo good!...
Ingredients
- 2 Ancho or Guajillos chiles
- 2 tablespoons olive oil
- 2 yellow onions diced
- 3 garlic cloves peeled
- 4 cups chicken broth
- 2 chicken breasts skinless
- 2 bay leaves
- 1 package coriander just the leaves, not the stocks
- 8 tomatoes or 2 cans of whole tomatoes
- Salt and pepper
Garnish
- Tortilla strips
- 1 avocado diced or roughly mashed just before serving
- 3 tablespoon coriander chopped
- ½ cup sour cream Mexican crema or creme fraîche for garnish
- ½ cup crumbled queso fresco or cotija cheese Monterey Jack or mild cheddar
- 1 lime cut into 6 wedges, for serving
Instructions
- Put 6 cups of water to boil, then add 1 onion, 1 garlic clove, bay leaves, cubanelle pepper, chicken and season with salt. Let it cook for 25 minutes over medium low fire. Take out the chicken and with two forks turn apart the flesh and reserve.
- In a pan over medium heat, heat the olive oil and add the onion, garlic and chile, let that cook for 7- 8 minutes until soft.
- Place the peppers, onions, garlic (sautéed and boiled), the tomatoes, the coriander and one cup of stock in a blender.
- Puree the ingredients and strain through a sieve.
- Add the rest of the chicken stock and season to taste.
- I buy fresh corn tortillas, cut them into stripes and toast them in the oven or grill, until they’re colored and crispy.
- Just before serving, divide the chicken, avocado, cheese and tortilla chips, coriander and lime between serving bowls. Then ladle the soup into the bowls. Garnish with the cream.
- Each one of your guests can put whatever they prefer in the soup.
Nutrition
So I know this recipe doesn't have the same kick as the original one, but I prefer it like that cause I love spices but I don't like the heat of most to the chillies.
So I hope you enjoy it anyway and let me know how it went!
Happy Cooking!
RPM says
Gaila, your blog is awesome! I can't help getting hungry every time I read and look at the images of your recipes.
High quality food with a lot of passion... great combo!
Petit Gourmet says
Thank you Robin!!!