Tortilla Soup with Chicken and Posole
Provided by: Alexis Touchet
Invite a few friends over for this dish--who will be able to resist a steaming bowl of spicy soup loaded with chicken and posole (hominy), topped off with crisp tortilla strips and grated cheese that melts into a wonderful gooey mouthful. It will be an assault on their senses.
- 2 medium onions, sliced thin
- 4 large garlic cloves, finely chopped
- 2 cups plus 2 Tbsp vegetable oil
- 2 teaspoons ground cumin
- 10 cups low sodium chicken stock or broth (2 1/2 quarts)
- 1/4 teaspoon cayenne, or to taste
- 4 cups skinless boneless rotisserie chicken pieces
- 3 cups rinsed and drained canned posole (two 15.5 oz cans)
- 12 (5-inch) corn tortillas, cut into 1/4-inch wide strips
- 1/2 pound Muenster cheese, coarsely grated
- Accompaniment: lime wedges and cilantro sprigs
- Cook onion and garlic in 2 Tbsp oil in an 8-quart heavy pot over medium heat, stirring occasionally, until edges of onion are browned, 8 to 10 minutes. Add cumin and cook, stirring, 1 minute. Add stock and cayenne and bring to a boil, stirring occasionally. Reduce heat and simmer 5 minutes. Stir in chicken and posole and simmer 5 minutes. Taste for seasoning and add salt and pepper if necessary.
- Meanwhile heat remaining 2 cups oil in a 10-inch heavy skillet over medium high heat until hot, then shallow fry tortilla strips in 4 batches, stirring occasionally, until just golden, 1 to 1 1/2 minutes per batch. Drain on paper towels.
- Serve soup ladled into bowls with tortilla strips, cheese, lime and cilantro.