Mexican Soup
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
3 cups chicken stock
2 chicken breasts
4 cloves garlic, minced
1 teaspoons sweet pepper
1 (14.5 oz) can diced tomatoes
1 red chile pepper
1 (14.5 oz.) can red beans, rinsed and drained
1 (14.5 oz.) can corn
1 full tbsp tomato paste
3 cups shredded Pepperjack/Monterry jack
cheese/Cheddar
1/2 cup sour cream
1/2 cup chopped fresh cilantro + some more for garnish
+salt and pepper to taste
+french baguette or any kind of bread you like
Instructions:
(serves 4)
In a large pot bring 3 cups of chicken stock to boil and add chicken breasts. Cook on medium heat. In a blender combine chile pepper, tomatoes and garlic cloves and mix well.
When the ingredients are blended pour them to the boiling stock. Stir in the tomato paste. Add drained beans and corn.
Take the chicken out from the pot and place it in a dish to shred. Put shredded chicken back to the soup.
Spice with sweet pepper and add salt and pepper to taste.
After about 30 minutes of cooking in a small dish mix ½ cup of sour cream with couple spoons of your hot soup (this will prevent your soup from having white lumps of cream). Add the mixture to the pot and keep cooking.
5 minutes before serving add 0.5 cup of cilantro and 1.5 cup of the cheese to the soup. When it starts melting turn off the heat and serve.
Don’t forget to garnish your dish with the cheese that you have left and some fresh cilantro. Eat hot with french baguette.
From bitethisgoodie.blogspot.com