Mean Green Tortilla Soup
- 1 T oil
- 1/2 lb chicken
- 2 c chicken stock
- 1 ear corn (kernels removed and cobs reserved)
- 4 oz corn tortillas (cut into strips)
- oil (as needed)
- 1/2 c chopped onion
- 1 cloves minced garlic
- 1 t ground cumin
- 1/2 finely chopped jalapeno pepper (seeded)
- 170 g tomatillos (husks removed)
- 1/3 c chopped cilantro (fresh)
- lime zest (of 1 lime)
- 2 T lime juice
- 1 c shredded Monterey jack cheese (for serving)
- 1 chopped avocado (for serving, optional)
Preheat a heavy-bottomed soup pot over medium-high heat with some oil. Add the chicken, browning on all sides, then lower the heat and cook until chicken is done.
While that's going, in another large pot, bring the chicken stock to a bubble with the reserved corn cobs and let simmer for about 10 minutes.
While that's going, place the corn tortilla strips onto a baking sheet and brush them with oil. Transfer to the oven and bake until crispy, about 10 minutes.
When the chicken's cooked, remove it from the soup pot and set aside. Add more oil if necessary, then add onion, garlic, and cumin. Cook until soft, about 3-4 minutes. Add the corn kernels and the jalapeno.
While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth. Add the puree, stock (removing the corn cobs first), and chicken to the pot along with the veggies. Simmer for 10-15 minutes.
Remove the soup from the heat and add in the cilantro, lime zest and juice. Serve it up garnished with a big handful of monterey jack cheese, tortilla strips, and avocado.
SJ Note 19 Sep 2011: Tasty! Different. I only used 1/2 cup cilantro; use a bit less next time. I used 1 cup double strength Mexican chicken stock plus 1 cup water plus 1 chicken stock cube; came out well. This time I used crushed storebought tortilla chips, it was alright. I omitted the corn, its cob, and the avocado, out of personal preference.