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Author Notes: This is inspired by Taco Mamacita, a great, low-key place to get a margarita and some creative Mexican grub here in Nashville. This is a great recipe for company- serving it hotpot-style is interactive and makes something really simple seem impressive. —WhileItRises
- 2 Chicken Breasts
- 1 tablespoon Salt
- 1 tablespoon Black Pepper
- 1 tablespoon Ground Cumin
- 1 tablespoon Dried Oregano
- 1 tablespoon Paprika
- Preheat your oven to 400. Coat all sides of the chicken with the spices. Roast until the internal temperature is 160.
- Let the chicken rest and cool, then shred all the meat. Save the bones for stock, if that's how you roll. The crispy skin makes a great chef's treat. :)
Soup And Garnishes
- 6 cups Chicken Stock (homemade makes all the difference!)
- 4 Cloves Garlic, smashed
- 1 Large Yellow Onion, quartered
- 1 Jalapeño, stemmed and seeded
- 2 Avocados
- 4 Plum Tomatoes
- 1/2 cup Chopped Cilantro
- 1/2 cup Queso Fresco or Crema
- Hot Sauce, or Diced Chiles if desired
- 1 Lime
- 1/2 cup Tortilla Strips, I prefer to julienne corn tortillas and fry them at home
- Bring the stock to a boil, then add the onion, garlic, and jalapeño and reduce to a simmer for 30 minutes.
- Meanwhile, prep your garnishes: dice the tomato and avocado, slice lime wedges, crumble the cheese, chop the cilantro. Put each garnish into its own bowl on the table. This is where the interactive-ness comes into play, if you are thoughtful with your bowl-arranging it can look really impressive, too.
- Taste the stock, season with salt and pepper until it tastes good enough to eat on its own. Remove the onion, garlic and jalapeño. Transfer the stock into a pouring vessel of some sort.
- Place a handful of shredded chicken in each bowl. Pour stock over the chicken once everyone is seated, appreciate the, "oohs" and, "aahs," and let everyone garnish their soup accordingly.
- This recipe was entered in the contest for Your Best Chicken