Culture Magazine

22 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 CHICKEN TORTILLA SOUP Written and styled by Molly Shuster Photographed by Lauren Volo This delicately spiced yet hearty tortilla soup is great for a crowd—put out assorted toppings and let people pile them on any way they like. Serves 6 SOUP: 1 whole chicken (about 4 pounds) 1 yellow onion, halved 4 cloves garlic, crushed 2 bay leaves 8 to 10 cilantro sprigs, plus more to taste 2 teaspoons kosher salt 1 15-ounce can whole tomatoes 2 peppers from 1 can chipotles in adobo, seeds removed, plus 1 heaping tablespoon adobo sauce 1 white onion, minced TO SERVE: 1 cup crumbled cotija ½ cup chopped cilantro 2 avocados, pitted and diced 2 to 3 radishes, minced 4 to 8 lime wedges 3 to 4 cups tortilla chips Chicken Tortilla Soup SOUP: Add first 6 ingredients to a large pot or Dutch oven. Add enough cold water to cover the chicken (about 10 cups) and bring to a boil. Skim any foam that rises to the surface. Reduce heat and simmer until chicken is tender and starting to fall off the bones, 50 minutes to 1 hour, skimming as needed. While chicken is simmering, puree canned tomatoes, chipotle peppers, and adobo sauce in a food processor or blender until completely smooth. Set aside. When chicken is done cooking, place a colander into a larger bowl set in the sink. Carefully pour chicken and broth into the colander. Remove colander from the bowl and let chicken cool. Return broth to the pot and keep warm over low heat. When chicken is cool enough to handle, pick meat from the bones, shredding large pieces. Place meat in the pot with broth and discard skin, bones, and other solids. Add tomato mixture and white onion to the broth and bring to a simmer over medium heat. Simmer 15 minutes, lowering heat if necessary. TO SERVE: Taste and adjust seasoning as necessary. Garnish with cotija, cilantro, avocado, and radishes, and serve with lime wedges and tortilla chips. AVOCADO AND RADISH SALAD Written by Molly Shuster Toss sharp radishes and grassy lettuces in lime vinaigrette to start this Mexican-inspired salad. Most ingredients may be prepped in advance, but fry the tortillas and pepitas just before serving to keep them crunchy. Serves 4 DRESSING: ¹⁄ ³ cup extra-virgin olive oil ¼ cup fresh lime juice (from about 2 large limes) ¼ teaspoon ground cumin Pinch kosher salt SALAD: ¾ cup canola oil 4 corn tortillas, sliced into ¼-inch strips Sea salt, to taste ¹⁄ ³ cup pepitas 6 cups Bibb lettuce or other tender lettuce, washed, dried, and torn 8 radishes, sliced 2 avocados, sliced ¾ cup crumbled cotija DRESSING: Whisk together all ingredients and set aside. SALAD: Heat oil in a medium pan over medium- high heat. Fry tortilla strips in batches until golden and crispy, then transfer to a paper towel–lined plate and sprinkle with sea salt. Pour out all but 2 teaspoons of the oil. Fry pepitas, stirring occasionally, until they begin to turn golden and pop, about 1 to 2 minutes. Transfer to a paper towel–lined plate. Add lettuce, radishes, and avocado to a large bowl and toss with reserved dressing to coat (you may have dressing leftover). Sprinkle with cotija, tortilla strips, and pepitas. Serve immediately.

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