2 tbsp coconut oil
6 green onions, chopped and separated into whites and greens
4 cloves garlic, finely chopped
2 jalapeños*, seeds removed and finely chopped
2 tsp chile powder
1.5 tsp ancho chile powder
28 oz can of canned peeled tomatoes
1/2 cup dry white wine or pale beer (like Modelo or Corona)
4 cups chicken broth
1 boneless skinless chicken breast
1 cup sweet corn
1/2 diced sweet potato, uncooked
1-2 cups vegetable oil
2-3 flour or corn tortillas, cut into strips
Salt & Pepper to taste
Crumbled Cojita Cheese
Fried Tortilla Strips
1. In a heavy dutch oven, heat the oil over medium-high heat. Add the green onion whites, garlic and jalapeños* until the onions and peppers begin to soften. Add chile powders and sauté until fragrant.
2. Reduce the heat to medium and add the tomatoes to the pot. Stir only occasionally, letting them caramelize.
3. Deglaze the pot with the wine or beer, scraping any bits off the bottom of the pot. Add chicken broth and bring to a boil.
4. Reduce to a low simmer and add the chicken breast. Place a lid on the pot and let it cook until the chicken is fully cooked and tender. Remove the chicken and shred with two forks.
5. Place the shredded chicken back into the pot along with the corn and sweet potatoes, and simmer until the sweet potatoes are soft. Add salt and pepper to taste.
In a cast iron skillet, add 1-2 cups of vegetable oil. Heat until the oil is shimmering and a drop of water spits when introduced to the pan. Add the tortillas and fry until lightly browned. Remove to a paper towel to drain the oil, salt lightly.
Brush tortillas with vegetable oil and bake at 375* until browned.
Put it all together.
Spoon soup into a bowl and top with crumbled cojita cheese, lime, cilantro, chopped onion greens, and fried tortilla.
*You can moderate the spice by reducing or removing the peppers.
The original recipe came from Alison Roman and NY Times Cooking.