The 'fun' lies in that I served this with tostadas rather than tortilla strips. Wahoo! I get my kicks in the most simplistic of ways. But my kids had fun dipping and crunching the tostada into the soup. They did not, however care for chopped avocado-- that was optional (but delicious to the adult palate).
8 cups chicken broth
1, 14 oz can chopped tomatoes, with juice
3 boneless, skinless chicken breast
1 poblano chili pepper, charred or roasted to remove skin, chopped fine
1/2 tsp. cumin
1 teaspoon oregano
a very small pinch cinnamon
Salt to taste
1, 15 oz can pinto beans
5 green onions, sliced thin
Handful of chopped cilantro
1 avocado, cubed with lime squeezed over top
Shredded sharp cheddar or Mexican cheese
8 tostadas
1) Char or roast the pepper, stick into a Tupperware, cover tightly and allow to steam the skin from the pepper. Remove the skin and chop.
2) Pour the chicken broth and tomatoes into a large soup pot and slip the chicken breasts in. Bring to a simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken and set aside to cool.
3) Add the chopped pepper, cumin, oregano and cinnamon to the soup and simmer. Taste and season with salt. Chop the chicken into small dice. Just before serving, add the beans, green onions and cilantro, bring to a simmer and serve. Top with cheese and avocado and a tostada.
Serves 6
2 comments:
Sounds scrumptious! I was really surprised by the cinnamon.
Kimberly-- cinnamon is very typical in lots of Mexican dishes. Try it!!! And let me know how it turns out.
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