Mexican Pho (A variation on Mexican Tortilla Soup)

December 12, 2008

1 batch chicken stock (half full soup pot)
1-2 C shredded chicken meat (optional)
3 jalepeno peppers (+1 pair gloves or plastic bags for your hands!), finely diced
1 small yellow onion, diced
1 C frozen or fresh corn
4 medium ripe tomatoes, diced large
1 bunch cilantro, washed and rough chopped
4-5 scallions (green onions), sliced finely into rings
1-2 avocados, sliced and peeled
1 lime, sliced

Sautee onions in olive oil, salt, pepper. Add jalepenos. Let cook until translucent and jalepenos soften. Add corn and slightly brown. Add the tomatoes and allow to cook about 30 seconds, then add the stock and chicken meat if using. Bring to simmer, hold for 5 minutes, and serve.

Serve with scallions, cilantro, avocado slices, and lime either already in bowl or for self service. Great for a cold!

Optional: fry corn tortilla strips in canola oil and place on top or if you have some white bread or baguette, toast it, add cheddar and put it under the broiler.

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