And yet another pot using that scrumtious chicken stock. I thought I made a BIG batch, why is there only about a cup of it left? And later tonight I'll be starting a beef based broth, so expect to see some sort of pho, hot pot, shabu shabu submission in the near future.
But for now a version of the chicken tomatillo soup found in Petersen's Splendid Soups.
Well, to make a chicken tomatillo soup you obviously need chicken and tomatillos.
And some garlic, onion and broth. The carcass you see here is the remains of that untrussed roasted chicken I did the other day. There really aren't too many ingredients to this, what you see, a pasilla pepper, salt, pepper, ground cumin for the seasonings.
The veggies get a coarse dice before getting sweated in a fat that doesn't get the respect it deserves:
Pot of veggies is on the heat, the pasilla is getting charred. Hunks of the carcass get added, the pasilla soon after.
It has been a while, the chicken bits are pulled out and left to cool a bit before the meat is cleaned off. About a cup of frozen corn kernels gets tossed in.
Hit it with the stick blender:
Add the chicken back in, get out some condiments.
Into a bowl, topped with some sour cream, cheese, fresh cilantro and some jalapeno slices. Some freshly fried tortilla chips and a cold beer.
Life is good.