Grilled Chicken Tortilla Soup with Tequila Crema

foodnetwork.com

Tisha Jarboe

subheading: For marinade:

2 tablespoons olive oil

2 ounces silver tequila

2 limes, juiced

1 chipotle pepper in adobo sauce

1 tablespoon ground cumin

1 tablespoon chili powder

4 cloves garlic

1 teaspoon Mexican oregano

1 teaspoon salt

1 teaspoon freshly cracked black pepper

4 chicken thighs, bone-in, skin removed

subheading: For soup base:

1 jalapeno, roasted and minced

2 tablespoons vegetable oil

1 yellow onion, diced

4 cloves garlic, minced

1 teaspoon chili powder, plus some for dust tortilla strips

1 teaspoon ground cumin

Salt and freshly ground black pepper

8 cups chicken stock, make sure this is stock, not broth (recommended: Kitchen Essentials)

1 (14.5-ounce) can crushed fire roasted tomatoes (recommended: Muir Glen)

1 lime, zested and juiced

1 corn tortilla, cut into strips

subheading: For serving:

2 ½ cups vegetable oil, for frying

8 corn tortillas, cut into strips

1 teaspoon salt, plus more for seasoning

Pinch chili powder

¾ cup sour cream

2 tablespoons tequila

1 teaspoon freshly cracked black pepper

1 Hass avocado, halved, pitted and flesh diced

½ bunch cilantro, leaves roughly chopped

Lime wedges, for garnish

Directions at foodnetwork.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer