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HOLY MOLY CHICKEN PASOLE

A gourmet version of tortilla soup, this rustic version is actually thickened with finely diced pieces of corn tortilla that break down as the stew simmers. It’s also a great way to utilize leftover chicken, which makes it a standard on my rotation of Soupe du Jour in my restaurant. There’s always leftover chicken laying around!
Makes 2.5 Quarts


Ingredients

· 1 rotisserie chicken, shredded off the bone
· 8 cup chicken stock
· 1 onion, diced
· 6 cloves garlic
· 1 green bell, diced
· 1 rib of celery, diced
· 2 TB chili powder
· 1 TB ground cumin
· ½ cup tomato puree
· 1 large tomato, diced
· 1 TB oregano
· 5 corn tortilla finely minced
· ½ tsp red pepper
· Sea salt and black pepper to taste
· ½ cup cilantro, chopped


Directions

1. In a large stock pot over a medium-high heat, bring the shredded chicken, stock, onion, garlic, bell pepper, and celery to a gentle simmer. Once simmering, add all of the other ingredients except for salt, pepper, and cilantro.

2. Once the tortilla has begun to break down and thicken the stew (about 30 minutes), season to your tastes with salt and pepper. Garnish with the chopped cilantro.


Recipe by Jennifer Schaertl, author of Gourmet Meals in Crappy Little Kitchens (HCI Books)
www.CrappyLittleKitchens.com

 

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