Oh, Mexico....
It sounds so simple, I just got to go
The sun's so hot, I forgot to go home
I guess I'll have to go now. Oh, Mexico....
Jimmy Buffet ringing in my ears ever since I got home early this morning. We had a great get-a-way to Cabo San Lucas and not surprisingly, I was on the lookout for my favorite Mecian food! Of course, we indulged in a margarita or two...and the Pacifico "cervesas" flowered quite freely.
I have fallen in love with this soup over the past few years. For me, it gathers all of the yummy Mexican flavors, without all of the calories (well...depending on how you decide to garnish). It tends to be a saltier soup, so be sure to taste while preparing to ensure salt flavor is according to your preference. I adapted this recipe from www.seriouseats.com
Can be made vegetarian by substituting vegetable stock for the chicken stock and eliminating the rotisserie chicken.
Ingredients:
- 2 quarts low sodium canned or homemade chicken stock
- 1 store bough rotisserie chicken. Shred light and dark meat and reserve carcass
- 1 large onion, split in half, plus 1 large onion, finely diced (about 1 1/2 cups)
- 2 ears of corn, shucked, kernels removed from cobs, milk scraped from empty cobs
- 2 medium garlic cloves, whole, plus 2 medium cloves garlic, minced (about 1 tablespoon)
- 3 whole dried ancho chilis, seeds and stems removed, flesh roughly torn into strips
- 1 1/2 pounds ripe tomatoes, split in half
- 2 T vegetable oil
- 1 poblano pepper, seeded and finely diced (about 1 cup)
- Kosher salt and freshly ground black pepper
- 1 T ground cumin
- 2 t dried oregano
- 1 (15-ounce) can black beans, drained and rinsed
- 1 c fresh cilantro leaves
- 1 T corn flour (all purpose flour will also work here)
Garnish:
- Diced avocado
- Sour cream
- Tortilla strips or chips
- Chopped scallions
- Lime wedges
Directions:
Place stock, chicken carcass, split onion, empty corn cobs and scraped corn milk, 2 whole garlic cloves, and chilis in a large saucepan. Bring to a boil over high heat, then reduce to a simmer. Cook for 30 minutes, topping up with water as necessary. Discard carcass, onion, corn cobs, and garlic cloves. Meanwhile, adjust rack to 4 inches below broiler element and preheat broiler to high. Place tomatoes cut side-up on a foil-lined broiler pan and broil until charred on top surface and completely softened, about 15 minutes. Combine roasted tomatoes, stock, and re-hydrated chilis in the bowl of a blender. Blend on high speed until completely smooth and set aside.
Heat oil in a large saucepan over medium-high heat until shimmering. Add onions, poblanos, and corn kernels. Season with salt and pepper, and cook, stirring frequently, until onions are softened but not browned, about 5 minutes. Add minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add cumin and oregano and cook, stirring frequently, until fragrant, about 30 seconds longer. Add beans and half of cilantro and stir to combine. Pour tomato-chili stock into the pot through a fine mesh strainer. Whisk corn flour into soup. Add chicken. Bring to a simmer, and season to taste with salt and pepper. Let cook, stirring frequently, until onions and poblanos are totally softened, 5 to 10 minutes.
Serve soup, garnished with avocado, sour cream, fried tortilla strips, scallions, lime wedges, and remaining cilantro.