Bite with Belkys: Chicken Tortilla Soup From Dos Caminos, Inside The Sheraton Ft. Lauderdale Beach Hotel

The Chef: Scott Linquist
The Restaurant: Dos Caminos (inside the Sheraton Ft. Lauderdale Beach Hotel)
The Dish: Chicken Tortilla Soup

Ingredients:

2 dried guajillo chiles, toasted
2 dried pasilla chiles, toasted
2 Tbs. of canola oil
1 medium yellow onion, diced
4 roasted garlic cloves
6 roasted tomatoes
1 epazote leaf (or use a bay leaf)
1/4 cup of cilantro, chopped
4 cups of chicken stock
salt, to taste
pepper, to taste
2 cups of broken tortilla chips
8 oz. of boneless chicken breast, grilled and chopped into small pieces
4 oz. of queso fresco, cut into 1/2 inch cubes
1 ripe avocado, diced
wedge of limes for garnish

Method of Preparation:

-Start by removing the seeds from the chiles and toasting them on a grill. Chef Scott says they are found in most Spanish markets, but if not you can use a little chili powder instead.

-Then, in a hot pot sauté onion and garlic with a little canola oil.

-Next, add roasted tomatoes, the chiles, a spanish herb called epazote, cilantro, chicken stock and season with salt and pepper.

-After, crumble in some tortilla chipes and simmer the soup until the chiles soften.

-Then, puree the soup in a blender and simmer for another 20 minutes.

To Plate:

- In a bowl, add grilled chicken breast, queso fresco, avocado, the soup, a little crispy tortilla chips, cilantro and a wedge of lime on the side.

Serving Suggestion: Margarita

Serves: 4-6

Note:

Take a copy of the recipe to the restaurant and receive a complimentary made-to-order guacamole. (valid through one month from air date)

FOR MORE INFORMATION:

Dos Caminos (inside the Sheraton Ft. Lauderdale Beach Hotel)
1140 Seabreeze Blvd.
Ft. Lauderdale Beach, FL 33316
954-727-7090
www.doscaminos.com
www.starwoodhotels.com