More soup, from the aformentioned chicken stock recipe. Because it’s cold and I like soup.
2 tbls vegetable oil
1 medium yellow onion, diced
2 poblano peppers, diced
1 tbls minced garlic (say, 2 big cloves)
Sautee the onion in the oil in a large pot. When the onion is soft, add the pepper and garlic and sautee a bit more, then add
4 cups chicken stock
1-14 oz can diced tomatoes
1 can black beans
1 tsp toasted ground cumin (information at the end)
1 tsp dried oregano
Bring to a boil, turn down to a simmer, and add
4 boneless chicken breasts, whole
Cook until the chicken is quite done, and take the chicken out of the pot. Shred up the chicken with a fork and put it in a separate bowl.
add 2 tablespoons of lime juice to the soup and stir in well.
Serve the soup with the chicken, shredded monterey jack cheese, diced avocado and chopped fresh cilantro. Also serve toasted tortilla strips to put on top.
Toasted tortilla strips
Roll up a couple of flour tortilla and lice them into thin strips. Spread on a cookie sheet and bake at 350 degrees until they start to turn brown.
Buy your cumin in the whole seed. Ground cumin is almost always stale and lacks the punch of freshly ground. Toast it in a dry skillet over low heat until you can smell it, it has a wonderful earthy aroma. Let it cool then grind it in a mortar/pestle or a coffee grinder. Just toast up as much as you need for a day or two. Store it in the freezer, and it won’t go stale. You can also grind it with a peppermill if it’s adjustable, and set it on the finest grind position.