Cooking Instructions
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Step 1
Poach
Chicken Breasts (225 g)
in a large pot of salted water until just cooked through and chill in the refrigerator. Pull or shred chicken once cooled.
Step 2
Heat the
Corn Oil (45 mL)
in a large pot and sauté the
Onions (375 g)
until starting to caramelize, then add the
Garlic (1 1/2 cloves)
and stir briefly.
Step 3
Add the
Tomatoes (450 g)
and
Chipotle Peppers in Adobo Sauce (2)
. Stir for 1-2 minutes before adding the
White Wine (120 mL)
,
Chicken Stock (3.8 L)
, juice from
Lime (1)
,
Salt (20 g)
, and pepper.
Step 4
Add
Carrots (2)
and cook for 10 minutes.
Step 5
Then add
Zucchini (2)
and cook for an additional 10 minutes. Slice kernels off the
Corn (2)
and add to soup.
Step 6
Divide shredded chicken between bowls. Ladle soup over chicken, and top with
Avocados (2)
,
Tortilla Chips (to taste)
,
Fresh Cilantro (to taste)
, and
Queso Fresco (245 g)
.
