MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sopa Tlaxcalteca (Creamy Chicken Vegetable Soup)
Categories: Poultry, Mushrooms, Vegetables, Chilies, Dairy
Yield: 8 servings

MMMMM----------------------------SOUP---------------------------------
1 tb Extra-virgin olive oil
3 lb Bone-in, skin-on chicken
- thighs
8 oz Mixed wild mushrooms;
- cleaned, in bite-size
- pieces
2 Ears corn; shucked, kernels
- removed from cobs
1 md White onion; chopped
1 lg Carrot; peeled, in 1/2"
- rounds
2 cl Garlic; fine grated
Salt
1 lb Seasonal; in 2" pieces
3 c Whole milk
16 Squash blossoms; stems,
- stamen and pistils removed
- blossoms torn

MMMMM----------------TORTILLA STRIPS & FRIED CHIL---------------------
4 c Oil; for frying
8 Arbol chilies; stem on,
- seeds in
8 Corn tortillas; in thin
- strips
Crema, queso fresco, chopped
- onion, chopped cilantro &
- lime wedges; to serve

Prepare the soup: Heat olive oil in a large heavy pot
over medium-high and cook chicken, skin side down, until
deep golden brown, 4 to 8 minutes. Flip chicken and cook
until light golden brown, 4 to 5 minutes. Transfer to a
large bowl.

Add mushrooms to the same pot, arrange in an even layer
and cook, undisturbed, for 3 minutes until browned. Toss
and cook on the second side, undisturbed, for 2 minutes,
until browned. Transfer to the bowl with the chicken.
Add corn, onion, carrot and garlic to the pot. Season
with 5 teaspoons salt and cook, stirring vegetables
occasionally, until onion is beginning to brown, 7 to 10
minutes.

Add squash, chicken, mushrooms and any accumulated
juices, milk and 5 cups water. Bring to a boil, reduce
heat to maintain a simmer and cook, occasionally
stirring and skimming, until the chicken is tender and
is almost falling off the bone, 45 to 55 minutes. (Soup
should be cooked at a gentle simmer to prevent the milk
from foaming on the surface.) Stir in squash blossoms
and remove from heat. Season with salt, if necessary.
Let sit 15 minutes before serving.

Meanwhile, fry the tortilla strips: Heat vegetable oil
in a Dutch oven or other heavy deep pot over high until
very hot, about 375 degrees. Carefully add the chilies to
the pan and fry, turning frequently, until they turn a
deep brick-red color, about 15 seconds. Transfer to a
paper towel-lined sheet pan, reserving the oil, which
will now be seasoned with the flavor of the chilies.

Adjusting the heat as necessary to maintain the
temperature and working in batches, fry the tortilla
strips, stirring frequently, until deep golden brown and
crispy, 2 to 3 minutes. Transfer to the paper-towel
lined sheet tray and sprinkle with salt. Continue with
remaining tortilla strips.

Ladle soup into bowls and top with tortilla strips,
crumbled fried chilies, a drizzle of crema, a sprinkle of
queso fresco, chopped onion, chopped cilantro and a
squeeze of lime.

By: Rick A. Martínez

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

Yield: 8 servings

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