This is a typical spicy Mexican flavor on top of chicken soup, with floating corn cakes. Recipe source: Daily Food, January/February 2012. The ingredients include 3 teaspoons of vegetable oil, 2 cloves of chopped garlic, 1 tablespoon of tomato sauce, 1 cup of thinly sliced tomatoes (from a 15-ounce can), 4 teaspoons of chili powder, chicken soup base (10 cups of meat soup and 4 cups of chicken), coarse salt and pepper, 3 corn cakes cut into thin strips, 1/2 avocado sliced thinly, 2 ounces of cotija cheese, crushed (1/3 cup), 1/4 cup of fresh cilantro leaves, 1 thinly sliced scallion, lime wedges for serving. The directions are to preheat the oven to 400 degrees, heat 1 teaspoon of medium-high oil in a large pot, add garlic and cook until fragrant, 30 seconds. Add tomato sauce, diced tomatoes and liquid, chili powder, cook until most of the liquid evaporates, 2 to 3 minutes. Add meat soup, boil; season with salt and pepper. At the same time, toss corn cake strips with 2 teaspoons of oil on a lined baking sheet. Bake until crispy, golden brown, 8 minutes, tossing halfway. Divide chicken, avocado, cheese, cilantro, and scallions into six bowls; top with meat soup and corn cake strips. Serve with lime wedges.
26.04.2023 @ 22:04
This is a typical spicy Mexican flavor on top of chicken soup, with floating corn cakes. Recipe source: Daily Food, January/February 2012. The ingredients include 3 teaspoons of vegetable oil, 2 cloves of chopped garlic, 1 tablespoon of tomato sauce, 1 cup of thinly sliced tomatoes (from a 15-ounce can), 4 teaspoons of chili powder, chicken soup base (10 cups of meat soup and 4 cups of chicken), coarse salt and pepper, 3 corn cakes cut into thin strips, 1/2 avocado sliced thinly, 2 ounces of cotija cheese, crushed (1/3 cup), 1/4 cup of fresh cilantro leaves, 1 thinly sliced scallion, lime wedges for serving. The directions are to preheat the oven to 400 degrees, heat 1 teaspoon of medium-high oil in a large pot, add garlic and cook until fragrant, 30 seconds. Add tomato sauce, diced tomatoes and liquid, chili powder, cook until most of the liquid evaporates, 2 to 3 minutes. Add meat soup, boil; season with salt and pepper. At the same time, toss corn cake strips with 2 teaspoons of oil on a lined baking sheet. Bake until crispy, golden brown, 8 minutes, tossing halfway. Divide chicken, avocado, cheese, cilantro, and scallions into six bowls; top with meat soup and corn cake strips. Serve with lime wedges.