Chicken Quesadilla Soup20 Tortilla Chips, yellow corn is best
4 small corn tortillas, sliced into 1/2" strips
3 strips Roasted Pablano, skinned & julienned (1/8”)
1/4 bunch cilantro, well washed (leaves only)
2-3 garlic cloves
1/2 small onion, chopped
1 small can of green chilies2 tbsp. cornstarch dissolved in a small amount of water
6 cups chicken stock/broth
1 (14.5 ounce) can tomatoes
1 tsp. ground cumin
1 tsp. salt
Pinch of Salt and Pepper
Pico De Gallo
Butter and Corn Oil as needed
1 Chicken Breast for each person
2.5 oz. Pepperjack, shredded
2.5 oz. Cheddar, shredded
Sprinkle salt and pepper on chicken breasts, coat in corn oil. Lightly brown chicken breasts on a grill or cast iron pan on high heat. Reduce heat to med/low. Add more corn oil to avoid charring anywhere. Flipping as needed. Grill chicken until done, cut ½ and julienne (10 pieces). Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock.
Fry tortilla slices in oil until crisp; drain well. Add chicken to stock, heat until chicken is re-warmed. Drop sliced corn tortilla strips into soup and serve. Garnish on top of the soup with shredded cheese, tortilla chips, avocado, pico, sour cream, salsa, or whatever else you prefer.
Options: You can throw corn kernels into the soup. Turkey is very popular in southern Mexico vs chicken, give that a try, and anything can be made better with a few dashes of McIlhenny's finest.
I LOVE the chipotle!!