Tag Archives: mexican recipe

One Last Hurrah – Tortilla Soup with Goat Cheese Guacamole

That’s how I felt when eating leftovers of this soup for lunch the other day. This is my last dairy hurrah. You see, a few weeks back, I embarked on a short-term dairy-free diet as a trial, to see if it was causing some lingering issues I was having. After two weeks, I didn’t notice a huge difference, but there was a difference. When I reintroduced it back into my diet, I tried to ignore the truth – that the dairy was making me sick. After all, I didn’t want to give it up – I am a huge fan of all things cheese and butter, and I was even singing the praises of raw milk just the other day. But as much as I love it, dairy doesn’t love me back. So this tortilla soup was my last dairy-containing meal, at least for a long while. You’ll see many recipes in the future that are not only gluten-free, but also dairy-free. (Of course, those of you who can eat dairy without incident are welcome to modify your recipes accordingly!)

This tortilla soup recipe is closely based off of a Quickfire Challenge I saw on Top Chef Masters a few weeks back. Chef Marcus Samuelsson prepared a chicken soup with crispy tortilla strips and goat cheese guacamole that had me drooling. I had to make it. So I visited the recipe found here and filled in the blanks, adjusting to my tastes. And even with the near-100 degree temperatures outside, this soup hit the spot – it was just a touch spicy, bursting with flavor, and the goat cheese guacamole was cooling and fresh.

If I was to make it again (and there will be an “again”), I’d have to modify it to be dairy-free, of course. I’d have to give up the goat cheese in the guacamole, and substitute either almond milk or coconut milk for the cream, but the flavors would still be there in full force. It’s a lovely tortilla soup – no wonder Chef Marcus Samuelsson did so well in Top Chef Masters!

 

Tortilla Soup with Goat Cheese Guacamole, adapted from Marcus Samuelsson

For the guacamole:

1 T olive oil

1 red onion, chopped

2 cloves garlic, minced

2 avocados

Juice from 1 lime

2 T goat cheese

1 jalapeno, seeded and chopped

1/2 red bell pepper, chopped

1 T cilantro, chopped

salt and pepper

Pour the olive oil in a large skillet and heat over medium heat. Add onion and saute for 5 minutes, or until soft. Add garlic and saute for another minute. Remove from heat and place in a bowl. Scoop the avocado flesh and add to bowl. Add goat cheese and smash the avocado, onion, garlic, and cheese together with a fork. Add in lime juice, jalapeno, bell pepper and cilantro and stir. Season with salt and pepper to taste. Set aside.

For the soup:

4 corn tortillas, cut into strips

Canola oil, for frying

1 red onion, chopped

4 cloves garlic, minced

2 quarts chicken stock

4 tomatoes, chopped

4 c shredded, cooked chicken (I used leftover grilled chicken)

1 1/2 t ground cumin

1 t salt

4 eggs

2 T cream

juice from 2 limes

1 T chopped green onions

1/2 T cilantro, chopped

In a skillet, heat about a half-inch of canola oil over medium heat. Fry tortilla strips in batches until crisp, about 1 minute, and drain on paper towels. Set aside.

In a large skillet, heat 1 tablespoon oil. Add onions and saute for 5 minutes or until soft. Add garlic and saute for an additional minute. Add chicken stock and tomatoes and bring to a boil. Reduce to low heat and simmer for 15 minutes. Add cumin, salt, and chicken and stir, and simmer for an additional 5 minutes.

In a bowl, whisk together the eggs and cream. Ladle one or two spoonfuls of the hot soup mixture into the bowl while whisking, and whisk until incorporated. Then pour the egg mixture back into the soup, whisking until incorporated. Allow to cook for another minute, and then add lime juice and half of the green onions and cilantro.

Serve soup topped with the remaining green onions, cilantro, guacamole, and tortilla strips. Serves 4.

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Filed under Chicken, Turkey, and other Poultry, Gluten-Free, Healthy Meals, Main Dishes, Soups

Daring Cooks: Stacked Green Chile & Grilled Chicken Enchiladas

I love it when challenge recipes don’t need tweaking to make them gluten-free. Hooray for that! And while enchilada recipes are no stranger to this blog (see here, here, and here – yes, I realize not all are gluten-free…some of those are a long time ago!), I will admit I’ve never created a stacked enchilada recipe before. Now I can appreciate why some people choose to make enchiladas this way! It’s a) easier, and b) you get more of that lovely corn tortilla flavor in each bite. I’ll definitely try this recipe and other variations again.

Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo. The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh. Of course, it doesn’t have to be Cinco de Mayo around here for us to enjoy enchiladas – they’re welcome any time.

I did make a few minor changes to the way the green chile sauce was made. I opted to roast the tomatillos alongside the chiles instead of boiling them. I felt this only added to that lovely roasted flavor. I also made it a bit easier on myself by placing not only the tomatillos in the food processor, but also the chiles, onion, oregano, and garlic, and just processed it all together to make the sauce. I also used boneless, skinless chicken thighs instead of breasts, just because it was what I had on hand.

Next time I make this, I think I might opt for more chiles, or add a jalapeno or two, just because I love the heat. But these enchiladas were absolutely delicious, especially with the grilled chicken – my husband and I polished off the entire batch for dinner that night and lunch the next day.

Another challenge successfully completed!

Stacked Green Chile & Grilled Chicken Enchiladas

1 1/2 lbs fresh Anaheim chiles (or Hatch chiles, if you’re lucky enough to have them!)

8 oz tomatillos, husks removed

1 clove garlic, peeled

1/2 of a medium yellow onion, chopped coarsely

1 t dried oregano

1/2 t kosher salt

1/4 t black pepper

4 c chicken stock

2 T cornstarch

1 lb boneless, skinless chicken thighs

3 T olive oil, or more as needed

12 small corn tortillas

8 oz Monterey Jack, shredded

cilantro for garnish

Lay the chiles and husked tomatillos on a baking sheet lined with foil (this foil will make for MUCH easier clean-up). Place the baking sheet under the broiler and broil until chiles and tomatillos are blackened on all sides, turning every couple of minutes to ensure even browning. Remove and place the chiles in a large bowl. Cover bowl with plastic wrap and allow to cool for 10 minutes or so.

Pull the stem and seed core from the chiles, and peel the skin from the chiles (the skin should come off easily, but if not, scrape it a bit). Place tomatillos, chiles, garlic, onion, and oregano in a food processor and process until no large chunks appear. Pour into a medium saucepan and season with salt and pepper. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes. Make a slurry with cornstarch and a tablespoon or so of water, and add this slurry mixture to the sauce. Continue to simmer for another 10-15 minutes, until sauce has reduced to about 4-5 cups and is thickened. Adjust seasonings as needed.

While the sauce is simmering, heat grill to medium heat. Coat the chicken with olive oil and season with a bit of salt and pepper. Grill until just cooked through, 4-5 minutes per side. Allow to cool and chop finely.

In a small skillet, heat 3 tablespoons olive oil over medium heat. Using tongs, put a tortilla in the pan and cook until soft and lightly brown, about 15 seconds per side. Drain on paper towels. Repeat with remaining tortillas, adding additional oil as needed to the pan.

Preheat oven to 450 degrees.

In a baking dish large enough to hold 4 separate stacks of tortillas (I used a 13X9 baking dish, and my tortillas overlapped a bit – but it worked), ladle a thin layer of sauce. Lay 4 tortillas in the dish and ladle another 1/2 cup of sauce over them. Divide half the chicken among the first layer of tortillas, top with another 1/2 cup of sauce and 1/3 of the grated cheese. Stack another 4 tortillas, top with the rest of the chicken, more sauce and another 1/3 of the cheese. Finish with the rest of the tortillas, top with remaining sauce ( didn’t use all of my sauce) and cheese. Bake uncovered for about 20 minutes, or until the cheese is hot, melted, and bubbly. Let rest for 5 minutes. Serve garnished with cilantro.

Makes 4-6 servings.

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Filed under Chicken, Turkey, and other Poultry, Gluten-Free, Main Dishes