- 22
Ingredients
- Mesquite Chips
- 8 skinned and boned chicken breast halves
- 16 medium tomatoes (about 8 1/2 pounds)
- 2 large onions, peeled and cut into eighths
- 1 tablespoon vegetable oil
- 2 poblano chili peppers
- 3 garlic cloves, minced
- 2 (10 ounce) packages 6-inch corn tortillas, cut into thin strips and divided
- 5 (14 1/2 ounce) cans chicken broth
- 4 (14 1/2 ounce) can beef broth
- 1 (8 ounce) can tomato sauce
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon ground red pepper
- 1/2 cup (8ounces) shredded colby-Monterey Jack cheese blend
- 1 avocado, peeled and diced
Preparation
Step 1
WRAP mesquite chips in heavy-duty aluminum foil, punch holes in top of foil. (Soak chips if using charcoal grill) Place over medium-high heat (350 to 400 degrees)
GRILL chicken, covered with grill lid 6 minutes on each side or until done. Remove chicken, chop and set aside.
PLACE tomatoes and onion on a large piece of heavy duty aluminum foil. Brush with 1 tablespoon oil, fold foil to seal. Place on food rack. Grill, covered with grill lid, 10 minutes. Place chili peppers on food rack with foil-wrapped vegetables and grill, covered with grill lid, 10 minutes
PEEL peppers, remove seeds and chop.
PROCESS one-third tomato and onion mixture in a food processor until smooth. Press through a wire-mesh strainer into a bowl, discarding solids, transfer to a Dutch oven. Repeat procedure twice with remaining tomato and onion mixture. Stir in chopped peppers and garlic.
POUR 1/2 cup oil into a large skillet. Fry remaining tortilla strips in hot oil until crisp. Drain on paper towels.
TOP servings with crisp tortilla strips, cheese and avocado.