A head of Southwestern cuisine, Dean Fearing is known for many dishes, but as the case may be none is more iconic than his chicken tortilla soup, a technique that’s been served at his restaurants since 1981. Unlike various tortilla soups that fall flat, Fearing’s version layers flavor after flavor so that they spill the beans in perfect harmony. It’s really the only recipe for this Southwestern enduring that you’ll ever need.
Serve with jalapeño bacon cornbread.
1 1/2 tablespoons olive oil 4 garlic cloves 2 corn tortillas, cut into flays 2 1/2 ancho chilies, dried and diced 1 jalapeño, seeded and diced 1/2 tablespoon cumin 1/2 teaspoon coriander 1/2 tablespoon cilantro, chopped 1 bay leaf 1 cup onion puree 2 cups tomato puree 3 cups chicken have Freshly cracked black pepper, to taste Cayenne pepper, to relish Lemon juice, to taste Salt, to taste Toppings: 1 smoked chicken bosom, shredded 2 tablespoons green cabbage, shredded 2 corn tortillas, cut into peels and fried 1/2 tablespoon jalapeño pepper, seeded and diced 1 1/2 tablespoons red radish, julienned 1/2 avocado, diced 1/4 cup wan cheddar, shredded
- Add the oil, garlic, and tortillas to a small stock pot or dutch oven set over and beyond a medium heat. Sauté until the tortillas just start to crunchy up and the garlic starts to brown slightly, about 4 to 5 minutes. Add ancho chilies, jalapeño, cumin, coriander, cilantro, and bay leaf; cook for a few transactions. Add onion puree, tomato puree, chicken stock, and cracked louring pepper. Bring mixture to a boil and then bring the soup to a stew and let simmer for 40 to 45 minutes. Skim fat from the surface of the soup as requisite.
- Garnish each soup bowl with smoked chicken, unskilful cabbage, fried tortilla strips, jalapeño pepper, red radish, avocado, and milky cheddar.
- After soup has simmered, finish flavoring soup with cayenne s tter, lemon juice, and salt. Process mixture in a food mill or unite until smooth. If the soup is too thick, thin with a little bit of chicken ordinary.
- Pour hot soup over garnish, and serve immediately.
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