When I was working at the Avenue we frequently had this soup as a rotation into our soup of the day. There are many variations that you can do to it that makes it your own, but the base is simple. In addition to changing the ingredients like adding white beans, or changing the chicken to pork, you can adjust the thickness of the soup as well. If you are wanting a thinner, brothier soup, cut down the masa by half and follow the same directions. You’ll still get a full-flavored soup but it will come out a touch lighter on the palette.
Ingredients
Chicken Marinade
Chicken Thighs 10 ea
Garlic Oil 3 T
Lime Juice 1 T
Adobo Spice 1 T
Paprika 1 T
Chili Powder 1 T
Coriander, ground 1 T
Marinate the chicken thighs with all the ingredients overnight.
Soup
Chicken Stock 4 Qt
Garlic Oil 1 T
Onions, diced 1 ea
Red Peppers, diced 2 ea
Diced Green Chilies 2 oz
Masa 1 1/2 cups
Cilantro 1 bunch
Garlic, minced 8 cloves
Limes, zested and juiced 2 ea
Corn 4 ea
Salt and Pepper to taste
Enchilada Sauce 2 cups
Tapatio (or similar hot sauce) to taste
Garnish
Tortilla strips, pickled jalapenos, avocado, sour cream, cilantro leaves
Method of Procedure
Preheat oven to 280 degrees. Grill the chicken for hard marks and remove to a braising pan.
Cover chicken with stock in pan until ¾ covered and finish in the oven for 30 minutes.
While chicken is cooking sauté onions, minced garlic and diced green chilis until translucent.
Add garlic oil and then masa. Cook while stirring until light brown, for about 10-15 minutes on low heat.
Cut corn off the cob and use the flat of your knife to remove the milk.
Add diced peppers, corn, and corn milk.
Add enchilada sauce.
Remove chicken from oven and strain stock. Place all chicken stock in the masa roux and cook on low heat while stirring occasionally until thickened.
Shred cooked chicken, and place in thickened soup. Simmer for 30 minutes.
Taste soup and season accordingly with salt, pepper and Tapatio (or similar hot sauce).
To serve ladle soup into serving bowl and garnish with fried tortilla strips, pickled jalapeños, sour cream, cilantro leaves, and avocado slices.
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