RUSTIC RANCH STYLE SOUP WITH TOMATO, JALAPENO AND AVOCADO

RUSTIC RANCH STYLE SOUP WITH TOMATO, JALAPENO AND AVOCADO image

Yield 8 cups

Number Of Ingredients 11

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Ingredients

3 quarts rich chicken broth
1 large head of garlic, unpeeled
1 large sprig fresh epazote (optional)
2 fresh jalapeño chiles, stemmed
1 medium white onion, cut into 1/4-inch dice
2 large ripe tomatoes, cored, seeded and cut into 1/4-inch dice
Salt, about 1 1/2 teaspoons depending on the saltiness of the broth
3/4 cup loosely packed chopped cilantro
About 1 cup coarsely shredded cooked chicken (optional)
2 ripe avocados, peeled, pitted and cut into 1/2-inch dice
1 lime, cut into 6 to 8 wedges

Steps:

1. Measure the broth into a large (6-quart) pot. Slice the unpeeled head of garlic in half widthwise and add both halves to the broth along with the optional epazote. Bring to a boil, then simmer over medium-low, partially covered, for about 1 hour. The liquid should have reduced to about 7 cups. Remove the garlic and epazote, and discard. 2. While the broth is simmering, cut the chiles in half lengthwise, and cut out the seed pod. Slice into very thin lengthwise strips, and set aside with the diced onion and tomatoes. Generously season the broth with salt, then add the chiles and onion, partially cover and simmer for 7 minutes. Add the tomatoes, cilantro and optional chicken and simmer another 3 minutes, then ladle into warm bowls. Garnish with avocados, serve to your guests and pass the lime separately for each to squeeze in to their liking. Advance Preparation: The seasoned broth in step 1 can be made several days ahead and refrigerated. Finish Step 2 just before serving. VARIATIONS AND IMRPOVISATIONS: Smoked chicken or other poultry is delicious shredded into the soup. Drizzle in a little crème fraîche to make it richer. Or start with 6 cups chicken broth and 1 cup dry white wine, and add 2 pounds of clams with the tomatoes; when the clams open, garnish and serve. Sopa Xochitl: To prepare this elegant soup named after the Aztec goddess of flowers, add about 12 to 16 squash blossoms to the soup along with the tomatoes. Before adding them, you'll need to pull off the thin green sepals at the base of each blossom, then twist out the pistil deep inside the petals. You may either wilt the blossoms whole in the simmering broth or, easier for serving, tear them into pieces before adding them.