Recipe - Southwestern Chicken Masa Soup

2 Cooked chickens breast and
leg meat (retain bones
meat used for garnish)
4 Ears of corn with husk on
3 tablespoon Canola oil
1 lg Carrot peeled and chopped
2 small Onions peeled and chopped
2 Stalks of celery chopped
6 Cloves of gralis peeled
and chopped
2 Bay leaves
1 teaspoon Black peppercorns
1 teaspoon White peppercorns
1 teaspoon Coriander seeds
1 teaspoon Cumin seeds
12 ounce Mexican beer
12 cup Chicken stock (or broth)
1 lg Red bell pepper
1 lg Yellow bell pepper
1 lg Poblano pepper
8 ounce Masa
6 ounce Jalapeno jack cheese
2 teaspoon Cornstarch
2 teaspoon Water
2 cup Heavy cream
2 Fresh limes, juice of
Cayenne pepper to taste
Black pepper to tast
Salt to taste
1 bn Cilantro (optional)

GARNISH
Three fourths cup Cooked black beans
Corn, blue and ancho
tortillas
Chicken (from above)
Roasted corn cornels (from
above)
Chopped scallions
Red, yellow, and poblano
pepers minced (from above)

Smoke bones for ~1hour. Roast corn with husks on at 350 for 20 minutes.
Remove kernels for garnish. Retain cobb for stock

In a large pot saute in oil carrot, onions, celery and garlic until medium
brown. Add bay leaves, peppercorns, coriander, and cumin seeds. Saute until
toasted. Deglaze with beer. Add chicken stock and bones. Bring to a boil
and simmer. Add corn cobbs and pepper scraps from dicing red, yellow and
poblano peppers (no seeds or membranes) to stock. Simmer for 1 hour. Strain
out stock.

Put stock in a large pot and return to heat. Whip in masa and jalapeno jack
cheese. Thicken slightly with cornstarch and water mixture. Add cream.
Season with lime juice, cayenne pepper, black pepper and salt. (steep
cilantro for 10 minutes if desired)

Cut tortillas into strips and fry until crisp. Warm black beans, chicken,
corn, scallions, minced red, yellow, and poblano peppers.

serve soup in bowl, add garnish and top with crisp tortillas (makes 8
servings)

Posted to FOODWINE Digest 15 Sep 96

From: john blizzard john_blizzard@MENTORG.COM

Date: Mon, 16 Sep 1996 09:06:50 0500