Aztec Chowder Recipes

AZTECA SOUP

Steps:

• Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
• Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
• In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!

AZTEC CHOWDER

Steps:

• 1. In a large saucepan, soak the beans overnight in the chicken broth in the refrigerator.
• 2. The next day, heat them until boiling, then turn down to simmer and cook the beans; covered until tender.
• 3. Remove half of the beans from the pot and puree in a blender; then add the cayenne to the puree.
• 4. In another large saucepan, heat the butter until melted. Add the chicken and cook, stirring frequently, until lightly browned. Add the onions, garlic, cilantro, and minced chili pepper. Cook until onions are clear; stirring frequently.
• 5. Add the whole beans with their cooking liquid to the saucepan and bring to a boil. Reduce to a simmer. Then add the pureed beans.
• 6. Add the cream and heat to the desired temperature, stirring frequently. Season with salt and pepper.
• 7. To serve, ladle the soup into bowls and top with tortilla chips and shredded jack cheese. Garnish with cilantra sprigs.

AZTEC CHOWDER

Steps:

• Rinse beans. Soak in chicken stock in large pot 8 hours.
• * Bring beans and stock to boil, reduce heat and simmer until beans are tender, 1 to 1 1/2 hours. Remove from heat and let cool.
• * Melt butter in saucepan. Add chicken and saute over medium-high heat until browned, about 5 minutes. Add onion, chile and garlic and saute until onion is translucent, about 10 minutes.
• * Puree half of cooked beans and cayenne in blender until smooth. Add cooked beans with cooking stock, bean puree and whipping cream to chicken and vegetables in saucepan. Bring to boil and season with salt and pepper to taste. Reduce heat and simmer 10 minutes.
• * Ladle chowder into bowls. Top with tortilla chips and cheese if desired.