your chicken broth to delicious work in a tortilla
soup, studded with strips of tender chicken and chunks
of rich avocado.
soup is strong medicine and, like most pharmaceuticals,
compounded under lengthy, complex, covert conditions. Saving
lives is serious business.
certain afflictions — winter, flu season and empty-fridge
syndrome — call for fast-tracking. Heath care providers
take note: Though chicken soup is best rendered from whole
bird, from carrots and turnips and celery, from bay leaf and
dill frond, there is another way: water, onion, cutlet.
flashy but efficacious. Leave on the papery onion skin; it
makes the shortcut even shorter and tints the broth a
or stir into soothing tortilla soup. See results. No one —
not grandma, not Big Pharma — need know your secret.
whole boneless, skinless chicken breast (1-pound), split
into 2 halves
onion, skin on, halved
teaspoon freshly ground black pepper
tablespoons mild oil
onion, roughly chopped
cloves garlic, smashed
chipotle chilies in adobo, fished from the can along with 2
tablespoons adobo sauce
(28 ounces) or can diced tomatoes
avocado, cut into small cubes
lime, cut into 6 wedges
Poach: Settle chicken and halved onion in a medium saucepan.
Pour in water and sprinkle in 2 teaspoons salt. Bring to a
boil; skim off any foam. Add black pepper, lower heat and
simmer until chicken is fork-tender, about 20 minutes. Pull
out chicken. When cool enough to handle, shred.
Brown: Meanwhile, heat oil in a separate saucepan. Tumble in
chopped onion, garlic and a pinch of salt. Cook, stirring,
until golden brown, about 8 minutes.
Swirl: Scoop onion and garlic into the blender. Add the
chipotle chilies and their sauce, and the tomatoes. Swirl
smooth. Strain this mix into the onion-browning saucepan;
cook, covered, over medium-low heat until thick, about 15
Toss: Toss together cubed avocado, 1/2 teaspoon salt and a
squeeze of lime.
Simmer: Strain the broth, discarding the halved onion and
other solids. Add broth to the saucepan with the thickened
tomato. Cook 5 minutes. Add shredded chicken and heat
through, about 1 minute.
Serve: Heap 1/2 cup grated cheese into each of 6 bowls.
Scoop in hot soup. Scatter on avocado and a handful of
broken tortilla chips. Serve with lime.