Recipe: Kerbey Lane Cafe's Tortilla Soup

Kerbey Lane Cafe's Tortilla Soup
Source: Austin-American Statesman

1 whole chicken, cooked and chopped into chunks
2 fresh serrano peppers, finely diced
1 tablespoon oil
1 large onion
1 small can diced green chiles
1 ounce canned chipotle peppers, finely diced or blended
8 cups chicken stock or broth
Handful of cilantro, chopped
2 large tomatoes, chopped
Garlic to taste
Ground cumin to taste
Salt to taste
Juice of 2 limes
4 corn tortillas, torn into pieces (optional)

Boil the chicken in 3 quarts of water until cooked and tender.

Remove chicken from pot. Remove bones and skin and chop meat into chunks. Strain the remaining stock. Set aside.

Cut serrano peppers in half and remove the center with the seeds. Wash hands well and do not touch eyes.

Heat 1 tablespoon oil in a small pan. Stir in serrano peppers to cook for a few seconds. Add onion, green chiles and chipotle pepper. Stir to combine.

Heat 8 cups of chicken stock in a 5-quart pot.

Add pepper, onion and chile mixture. Add cilantro. Add tomatoes and chicken. Add garlic, cumin and salt to taste. Add lime juice and tortillas.

Serves 6.

Note: Kerbey Lane uses the whole 7-ounce can of chipotle peppers, but that may be too fiery for some. Start with an ounce and add to taste. This is a spicy recipe.