An amazing recipe from Mark Miller, founder of the Coyote Cafe in Santa Fe, New Mexico. Simple and yet oh-so-good.
1/2 lb. boneless, skinless chicken breast
1 lb. roma tomatoes
6 cups chicken stock
10 cloves garlic, roasted, peeled and fine chopped
4 serrano peppers, slicked in rings
1 bunch fresh cilantro – 12 sprigs for garnish
4 white onion rings – 1/4″ thick
1 poblano pepper – roasted, peeled and julienned
8 tsp. fresh lime juice
1 tbs. ground Mexican oregano
Thin strips of deep-fried tortilla shells, 1/4 x 3″
4 lime wedges
Grill chicken until browned, but still moist, and shred into 1/4 x 2″ strips. Set aside.
Heat an iron skillet to medium-high and cook tomatoes until blackened. Rough chop them.
Place tomatoes into saucepan with the chicken stock, garlic, serranos and cilantro.
Simmer on low for 20-30 minutes. Remove the cilantro.
Divide the chicken equally between soup bowls. Broil the onion rings until cooked, but not blackened, and add to the bowls together with the poblano chili. Then ladle the soup over and stir in 2 tsp. lime juice per bowl.
Garnish with cilantro sprigs, a pinch of Mexican oregano (rubbed between your fingers), tortilla strips and a lime wedge.