- 3 dried mulato or ancho chile peppers
- 1 tablespoon extra-virgin olive oil
- 1 onion, sliced
- 3 cloves garlic, smashed
- 1 28 -ounce can plum tomatoes
- 1 tablespoon coriander seeds
- 1 teaspoon ground cumin
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- Kosher salt
- 1 to 2 grilled chicken breasts, sliced
- 3/4 to 1 cup crumbled queso fresco
- 1 avocado, diced
- Fresh cilantro
- 4 corn tortillas, cut into strips and fried
- 1 to 2 tablespoons sour cream
Remove the stems and seeds from the chile peppers. Place in a bowl, cover with hot water and soak until soft, about 20 minutes. Drain the chiles, transfer to a blender and process to make a smooth puree.
Heat the olive oil in a large pot over medium heat, then add the onion and garlic and cook until the onion is translucent. Add the tomatoes with their juice, 1/4 cup chile puree, the coriander seeds and cumin and cook about 5 minutes. Add the broth, bay leaves and thyme and bring to a boil, then reduce to a simmer and cook about
30 minutes. Strain the broth through a medium-mesh strainer into another pot, discarding the solids. Season with salt.
Place a small amount of chicken, queso fresco, avocado, cilantro, fried tortilla strips and sour cream in each bowl, then pour about 1 cup hot broth around the garnishes.
Photograph by Yunhee Kim
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