4 lbs whole chicken
4 L water
2 poblano peppers, cut in half, seeds removed
1 ancho chile pepper, cut in half, seeds removed
4 large tomatoes, chopped
1 larger onion, diced
5 cloves garlic
1 t cumin
salt and pepper, freshly ground
1 bunch cilantro leaves, chopped
1 head iceberg lettuce, cored and shredded
5 avocados, diced
2 C queso fresco, crumbled
olive oil for frying tortillas
Bring a large pot of water to a boil.
Add the chicken, and bring back to a boil.
Skim off the foam, reduce the heat to a gentle simmer, and cook for 1 1/2.
Meanwhile, cut tortillas into 5mm strips, and fry in oil until crisp, then drain on paper towels.
Or bake them as strips or whole at 400F for 5 min or until started to brown.
Take the chicken out, discard bones and skin, shred.
Add poblano peppers to broth, boil for 10 min. Take it out.
Process poblano, chiles, tomatoes, onion, garlic, cumin, and salt until smooth. Add to broth.
Stir in half of the cilantro. Simmer for 30 min. Add shredded chicken, remaining cilantro and remove from heat.
To serve, in each bowl put lettuce and cheese. Ladle in the soup, then top with handful of avocado and top with tortilla strips.
Match made in Heaven: