Santa Fe Chicken Soup with Spicy Salsa

Preparation process

1. For the salsa, preheat the oven to 250°C or place the grill in the oven at the highest temperature. Coat the chili peppers with a little oil and place them on a baking sheet in the oven or under the grill. Bake for about 10 to 15 minutes (under the broiler for about 5 to 8 minutes), flipping them halfway through when they’re golden brown and beginning to shrivel.

2. Transfer the peppers to a bowl and cover. Then peel the thin skin off the cooled peppers and remove the stalk with the core. Cut them in half and scrape out the seeds. Mix pepper meat with black and garlic, add a little water if necessary.

3. Transfer the salsa to a bowl, mix in the peeled and chopped tomatoes, coriander and season with salt or sugar. Set aside.

4. For the soup, heat the oil in a saucepan over medium heat, add the onion, salt and pepper, reduce the heat to low and cover the saucepan. Stirring regularly, fry the onion until golden, about 10 minutes. After 5 minutes, add the garlic to the pan.

5. Transfer the fried onions and garlic to a plate and set aside. Return the pot to the stove, add a tablespoon of oil and fry the chicken strips until they are light golden, about 3 minutes. Then return the onion and garlic to the pot, pour in the sherry and let it boil for about 2 minutes uncovered. Pour in the broth, bring to a slow boil again, cook for 5 minutes, add half of the prepared salsa and taste the soup. Add a little more salsa if you like. Cook the soup for another 5 minutes.

6. Serve in bowls with grated cheese, remaining salsa, sour cream, cilantro leaves and tortilla strips.

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