Update on COVID-19 preparedness
Ingredients
For the Ancho Chile Chicken:
1 lb Crescent Foods Ground Chicken
3 Garlic Cloves – fine chopped
1/3 C Cilantro – chopped
2 TBSP Ground Ancho Chile Pepper
1 TBSP Paprika
1 TBSP Cumin
1/3 C Chicken Stock
Sea Salt – to taste
For the Soup:
4 ea. Toasted corn tortillas
1 C Spanish onion
2 C Fresh tomato, diced
¼ C Jalapeno with seeds
4 ea. Garlic cloves
¼ C Tomato paste
8 C Chicken stock
½ C Cilantro
1 ea. Ancho chile pod
1 C Black beans, cooked
1 C Raw corn kernels
Seasoning: Sea salt, cumin, paprika, and chili powder (to taste)
Method
- Heat 1 TBSP of oil in a large skillet over medium heat, once oil is hot adding ground chicken and garlic to cook. Break up large lumps of meat using a spoon. About 10 minutes. Add the ancho chile pepper, paprika, cumin and chicken stock and mix in.
- Allow the liquids to cook into the beef and evaporate while occasionally continue to break any lumps. Season to taste with sea salt and add the chopped cilantro. Keep hot.
- Heat 2 tbsp of oil in a soup pot over medium heat. Add the onions, tomatoes, ancho chile, jalapenos, and garlic. Cook, stirring occasionally, until the vegetables are soft. About 10 minutes. Add the chicken stock to the vegetables and bring to a boil. Currently add the spices, cilantro, tomato paste and the toasted corn tortillas. Reduce heat to low, cover and allow to cook until the tortillas begin to dissolve, and vegetables are soft. About 20 minutes.
- Transfer soup to a blender in small batches and blend until smooth, strain soup through a fine mesh strainer. Repeat process until you are done. Add the black beans and raw corn. Keep soup warm for serving.
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