"Make me something spicy" says my sick daughter who is coming home for Thanksgiving. This is what I came up with.
1/2 red bell pepper
1/2 green bell pepper
1 jalapeno pepper
1 clove garlic
Tops & leaves of about 3 celery stalks
4 skin on bone in chicken thighs
1 cup chardonnay
1 small can cream corn1 small can tomatoes and chillis
1 tsp chilli powder
1 tsp cumin
1 tsp ancho chilli powder
1/2 tsp Mexican oregano
1/4 - 1/2 tsp Chipolte powder*
(I get all my spices from Penzeys)
2 T olive oil
4 Corn tortillas
When the chicken is cooked after an hour or so, take the chicken out and strain out the vegtables. Take the skin and bone out of the chicken and put it back in the broth. Now at this point you can saute the rest of the peppers and add them if you want a more chunky soup but I didn't do that this time. Add the canned tomatoes and cream corn, add another cup of water, bring to a boil, then turn down and simmer for another half an hour.
Preheat oven to 400. Brush olive oil, salt and chilli powder on about 4 tortillas, bake for about 10 minutes. Cut in strips when baked. Put strips in a bowl. Pour soup over it. Good for what ails you.
PS If you can't handle the heat, leave out the jalapeno and the chipolte. Ancho and cumin is not hot.