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Tortilla soup with chicken and black bean quesadillas

Bear Bibeault
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Joined: Jan 10, 2002
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  65



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Bear Bibeault
Author and ninkuma
Marshal

Joined: Jan 10, 2002
Posts: 60782
    
  65

Bear's Tortilla Soup

1 jalapeño chile, roughly chopped (optional)
15 oz canned diced tomatoes in juice (preferably fire-roasted) or 16 oz fresh tomatoes

2 T olive oil (not extra virgin)

1 medium white onion, sliced 1/4-inch thick

3 garlic cloves, smashed and peeled

6 c chicken broth

1 large sprig epazote

2 boneless, skinless chicken breast halves, poached and shredded

1 large ripe avocado, large dice

6 oz shredded Mexican melting cheese, or any other of choice

4 c roughly broken tortilla chips, or baked/fried tortilla strips

1/2 c sour cream for garnish

1 large lime, wedged


1. Place the chile pieces and tomatoes (with juice) into a blender or food processor.

2. Heat the oil in a Dutch oven over medium-high heat. When hot, add the onions and garlic and cook, stirring frequently, until golden, about 7 minutes.

3. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.

4. Return the pan to medium-high heat. When hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes.

5. Add the broth and epazote. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon.

6. Divide the poached chicken, diced avocado, cheese and tortilla chips between serving bowls. Ladle soup into bowls, and garnish with the sour cream and a lime wedge.
Bear Bibeault
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For the vegetarians, omit the chicken meat and use vegetable broth. It's still really good and something I like to serve my vegetarian friends.

Quesadillas are also easy to vegitarian-ize.
Ernest Friedman-Hill
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Joined: Jul 08, 2003
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  34

Epazote. I'll be honest and admit that I've never even heard of this stuff before now! I wonder where I could get some around here...

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Bear Bibeault
Author and ninkuma
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Joined: Jan 10, 2002
Posts: 60782
    
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It's actually pretty hard to find, eve around here. When I find some I buy a bunch and freeze individual sprigs to make this soup.

You can make the soup without it, but it does add a nice under-flavor to the soup.
Michael Matola
whippersnapper
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Joined: Mar 25, 2001
Posts: 1746
    
    2
More food photography, Bear? What I'm really waiting for is some pictures of your famous decorative tablescapes.
Bear Bibeault
Author and ninkuma
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Joined: Jan 10, 2002
Posts: 60782
    
  65

Food porn will always be my first true love.
Vishal Hegde
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Joined: Aug 01, 2009
Posts: 1055

Bear Bibeault wrote:



Dear Sir,

You should also tryout Chicken Lollypop and Chicken Tandoori, its awesome


http://www.lifesbizzare.blogspot.com || OCJP:81%
Bear Bibeault
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Mmmm, that does look awesome!
fred rosenberger
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Joined: Oct 02, 2003
Posts: 11160
    
  16

Ernest Friedman-Hill wrote:Epazote. I'll be honest and admit that I've never even heard of this stuff before now! I wonder where I could get some around here...

Penzy Spices might be a good start. Can't vouch for the FRESHNESS of it, but it may be better than nothing.


There are only two hard things in computer science: cache invalidation, naming things, and off-by-one errors
Bear Bibeault
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Joined: Jan 10, 2002
Posts: 60782
    
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Cilantro could also be a substitute, but it'll have a different (though still yummy, I'm sure) flavor profile.
Ernest Friedman-Hill
author and iconoclast
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Joined: Jul 08, 2003
Posts: 24183
    
  34

OK, finally made this. It was spectacular!

This recipe is remarkably robust to meddling. For my version, I put some fresh tomatoes under the broiler. I used low-sodium vegetable broth (dietary needs of some family members) and added chicken for the people who eat it. I used a seeded pasilla pepper instead of the jalapeno (very little heat, for kids). I used cilantro instead of epizote. And I used a yellow onion!

The whole family thought it was great. The few leftovers didn't make it till morning.

Thanks, Bear!
Bear Bibeault
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Posts: 60782
    
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Kaustubh G Sharma
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Joined: May 13, 2010
Posts: 1270

YUM


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