Mexican-Style Chicken Soup with Queso Fresco
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Bernard Laskowski, Chef, Park Grill, Chicago
The National Culinary Review, May 2011
1 gallon cold water (or enough to cover chicken bones)
2 cups white wine
3-4 lbs. chicken bones, rinsed
2 Spanish onions, peeled, halved
3 large carrots, peeled, chopped
4 celery stalks, chopped
1 T. black peppercorns
2 garlic cloves, peeled
5 cilantro sprigs
5 parsley sprigs
1 bay leaf
Salt and freshly ground black pepper, to taste
4 Roma tomatoes, blanched, peeled, chopped
1 Spanish onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
4 skinless, boneless chicken breasts, grilled, finely diced
8 small corn tortillas, thinly sliced, fried, for garnish
8 cilantro sprigs, chopped, for garnish
12 oz. Solé! queso fresco, crumbled
4 limes, cut in quarters
Method: In large stockpot, combine water, white wine, chicken bones, halved onions, chopped carrots, chopped celery, peppercorns, garlic, cilantro, parsley, jalapeño and bay leaf; bring to a boil. Reduce heat; simmer 2 hours, skimming foam. Strain stock. Return to clean stockpot. Season with salt and pepper. Add tomatoes and finely diced onion, carrot and celery; bring to a simmer. Cook until vegetables are fork-tender. Add chicken; return to a simmer 10 minutes (do not boil). For service: Transfer soup to serving bowls. Top with tortilla strips, cilantro sprigs and queso fresco. Serve lime wedge on bowl rim.
ACF reserves the right to remove inappropriate comments.