Something Delicious

[ahk]

Originally Posted by Sun

ahk! You are such a food tease.

Thanks

Where is my soup neighbor?

I swear I am coming up there for dinner. You are not that
far away.

Be warned.

Omg I spent all day avoiding cooking because I was off. Work has been busy and lots of time on the grill. Got some new battle scars that are healing. Forgot how hot a grill can be when its fired up all day long.

A coworker was telling me about a Serrano chili sauce that is made with garlic and then pureed, sounds amazing, and hot. Two of my favorite things, amazing and hot *grin*. Reminds me of someone that I know.

Thinking about working that sauce up for some grilled shrimp.

My bad --

1 whole chicken breast (boneless/skinless)
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks) -- I leave out, because I don't care for it.
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
Directions
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, cube or shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Sun, you are more welcome to come for a visit anytime!! I'd love to cook with you or for you, drink a few whatevers, and whatnots.

It's only Tuesday and I'm ready for the weekend.