Pacho’s Mexican Grill Tapatio Soup
3 avocados, peeled, pitted and diced small
1 1/2 cups Mexican Rice (recipe follows)
3/4 cup Pico de Gallo (recipe follows)
1 recipe Chicken Broth (recipe follows)
3/4 cup shredded white American cheese for garnish
Fried Tortilla Strips for garnish (recipe follows)
FOR MEXICAN RICE:
1 teaspoon vegetable oil
1/4 cup diced onion
1/2 tomato, diced
1/4 cup canned tomato sauce
1 cup white rice
1 1/2 cups chicken broth
Salt to taste
FOR PICO DE GALLO:
3 tomatoes, diced small
1/4 medium onion, diced small
1/2 to 1 jalapeño pepper, finely chopped
1 tablespoon chopped fresh cilantro
Salt to taste
FOR CHICKEN BROTH:
2 tablespoons butter
1 onion, diced
2 garlic cloves, finely chopped
2 tomatoes, diced
1 pound skinless, boneless chicken breasts
Salt and pepper to taste
FOR FRIED TORTILLA STRIPS:
Vegetable oil
4 corn tortillas, cut into 1/2-inch strips
Salt to taste
For the Mexican Rice:
You don’t have to wait for the Chicken Broth to be completely done before
you make the rice – just ladle out the correct amount of liquid as the
broth cooks. When you’re not making soup but want to serve Mexican Rice as a side dish, use canned broth.
In a small saucepan over medium heat, add the oil and swirl to cover the
bottom of the pan. Add the onion and tomato and sauté until onion is soft,
about 5 minutes. Add the tomato sauce and rice and cook, stirring
occasionally, for 5 minutes. Add the chicken broth; let the liquid boil for
5 minutes. Cover, reduce the heat to low and let cook until the liquid has
been absorbed, 15 to 20 minutes. Season to taste with salt.
For the Pico de Gallo: In a bowl, combine tomatoes, onion, jalapeño and
cilantro. Season to taste with salt. Keep chilled.
For the Chicken Broth: In a stockpot or large saucepan over medium-high
heat, melt the butter. Add the onion, garlic and tomatoes and sauté until
the onion is soft, about 5 minutes. Push the vegetables to one side; add the
chicken breasts and cook until they are lightly browned, about 5 minutes per
side. Add 9 cups water. Bring to a boil, then reduce the heat to medium-low
and simmer for 1 hour. Remove chicken with a slotted spoon and let cool
about 5 minutes, until cool enough to handle. Hand-shred the meat into small
strips and return it to the pot. Season to taste with salt and pepper.
For the Fried Tortilla Strips: In a frying pan over high heat, add 1 inch
vegetable oil. When oil is hot, add the tortilla strips and fry until crisp
and golden. Remove with a slotted spoon and drain on paper towels. Sprinkle
with salt.
For each serving of soup, place about 1/4 of a diced avocado, 2 tablespoons
Mexican Rice and 1 tablespoon Pico de Gallo in a bowl. Top with Chicken
Broth (about 3/4 cup) and garnish with 1 tablespoon shredded cheese and a
few Fried Tortilla Strips.
Source: Pacho’s Mexican Grill