Ingredients

• Chicken, shredded
• 1.5 tbsp olive oil
• 1 onion, med. dice
• 3 cloves of garlic, minced
• 64 oz can of chicken broth
• 28 oz can of diced tomatoes, preferably fire-roasted
• 2 pasilla chiles, slightly toasted over an open flame or in a hot pan
• 1 jalapeno, fincely diced
• 1 can of corn, drained OR 1 can of hominey, drained
• 2-3 limes
• salt, to taste
• pepper, to taste
• cumin, to taste
• cilantro
• tortilla strips (freshly fried)

Directions

1. Sweat the onions and garlic (that translates into cook in oil on medium heat until translucent; it helps to sprinkle a bit of salt on it).

2. Add the chicken broth.

3. Break the chiles into pieces and blend together with 1/2 of the can of tomatoes.

4. Add the chile/tomato mix to the chicken broth, along with the remaining tomatoes, corn, and jalapeno.

5. Bring to a simmer, add in the chicken, season to taste and garnish with lime juice (squeezed from the limes), cilantro, and tortilla strips.

Email to a friend | Print this recipe | Back