Tortilla Soup!

1 Yellow Pepper
3 Serrano Peppers
3 Cloves Garlic
2lb Boneless Skinless Chicken Breast
2 Tbsp Cumin
1 tsp hot chili powder
Fresh ground Pepper
Salt
Oil
Water
1 bag frozen corn

Dice the yellow pepper, removing all white flesh and seeds. Cut the serrano in half, VERY CAREFULLY remove all seeds and white flesh. Make VERY sure that there are no seeds and white flesh at all before you go ahead and mince this. Spicy stuff, here! Also wash your hands before you touch any parts of yourself you want to keep. Mince the garlic as well.

Cut the chicken into 1-inch cubes.

Put the cumin and chili powder in a small bowl and put a very healthy pinch of salt in and a couple of twists of fresh ground pepper. Stir this around a bit, and then toss this with the chicken.

Put sufficient oil into the bottom of a soup pot to coat, and put this onto a very hot burner. Quickly sear the peppers and chicken and then cut the heat to medium. To this, add approximately 3 quarts of water. You can really add as much as you need to feed your family, if you boil long enough, you will flavor all the water and make it into a great spicy broth — and you can add more “stuff” later, once you have this broth, and have really fast soup.

Boil until everything tastes good, and chicken is done. 45 minutes is a good benchmark.

Serve with a dollop of sour cream and tortilla strips.

Tortilla strips:
Cut maybe 4 tortillas into 3 inch long, 1/2 inch wide strips. Deep fry for about 3 seconds. Crunch!

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