Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2 lb Boneless skinless chicken breasts cut 1/2" strips
- 1/4 c. Freshly-squeezed lime juice
- 3 Tbsp. Extra virgin olive oil
- 2Â 1/2 Tbsp. Honey
- 1 tsp Spicy chili sauce
- 1 Tbsp. Finely-chopped garlic
- 1 lb Vine-ripened tomatoes halved, seeded
- 4 x Poblano or possibly 2 anaheim chilies
- 2 x White corn ears husk removed
- 3 x Tortillas - (6" dia) cut 1/2" strips
- 1/3 c. Veg. oil
- 1/2 c. Soft goat cheese crumbled
- 1/2 x Ripe avocado sliced
- 2 x Limes cut into wedges
- 1/4 c. Minced cilantro leaves
- 6 c. Chicken stock
- Â Â Salt to taste
Direcciones
- In a bowl combine the chicken strips with the lime juice, extra virgin olive oil, honey, chili sauce, and garlic, mix well. Cover and chill at least 15 min but not longer than 8 hrs.
- Heat an iron grill pan over medium-high heat till very warm. Grill the tomatoes, chilies, and the corn till they are lightly charred. Chop the tomatoes. Seed, stem and cut the chilies into 1-inch long strips. Remove the corn kernels from the cob with a knife.
- In a 10-inch skillet or possibly saute/fry pan over medium heat, heat the veg. oil till a tortilla strip bubbles around the edges when added. Cook a few strips at a time, when golden brown, transfer to paper towels and drain.
- Squeeze some lime juice over the avocado slices and set aside.
- Heat the grill pan over medium-high heat, brush with a little veg. oil and lay the chicken strips on the grill and cook on both sides just till they lose the raw color on the inside. Remove the chicken and cut into pcs on a sharp diagonal into 1-inch lengths.
- In a sauce pan heat the chicken stock, over medium heat to a simmer, stir in the tomatoes, chilies, and corn and return to a simmer. Stir in the chicken, taste and adjust the seasoning adding the salt. Serve the soup with the tortilla strips, crumbled goat cheese, avocado slices, minced cilantro and wedges of lime.
