Ingredients
1 Tbs. veg. or olive oil
1 cup oil for frying the tortillas
1/4 c. finely chopped onion
1 Tbs. chili powder (or more)
1 Tbs. tomato paste
2 skinless chicken thighs
Salt to taste
4 c. chicken broth
Fresh cilantro (6 stems for the broth and 1/4 for garnish)
4 fresh corn tortillas, cut into 1/4 wide strips
1/2 c. corn kernels
1/2 c. black beans (rinsed and drained)
3/4 c. diced fresh tomatoes
chopped avacado
lime wedges
feta cheese
Preparation
Meat: Author recommends cooking the thighs by dredging them in the chili paste and using the least amount of broth required to “barely simmer”. This prevents the meat from leaching into the broth.
Tortilla Strips: Line a plate or tray with paper towels. In a high sided sauce pan (I uses a wok) heat oil over medium heat to a temp that will sizzle a tortilla strip when dipped in the oil. Add the strips in small groups and use a fork or tongs to “scrunch” the strips so they are wavy. Fry until pale light brown.
Instructions: Heat 1 T. of the oil in soup pot and add onions. Cook over medium heat about 3 minutes (until softened). Add chili powder and tomato paste and cook briefly ( do not scortch).
Season the chicken thighs with salt and nestle them into the chili paste. Pour 1/2 c. of the broth in and adjust heat to a simmer. Cover and cook until meat is very tender (30-40 minutes) turning the meat once. When done, remove meat from the soup, let cool a little and then pull the meat (shred). Discard any visible fat, gristle, etc.
Add remaining broth, cilantro stems and simmer uncovered until the broth reduces about 1/3 (20-30 minutes).
Divide the shredded chicken, black beans and corn into bowls. Pour piping hot broth into the bowls. Serve immediately with the following accompaniments:
Chopped avacado Feta Cheese Sour Cream Fresh lime wedges Chopped cilantro Chopped tomatoes Fried tortilla strips Hot sauces
