Monday, January 30, 2017

Mi Pueblo shows us how to make its bright, guajillo-spiced tortilla soup

Posted By on Mon, Jan 30, 2017 at 12:33 PM

click to enlarge Mi Pueblo's tortilla soup - PHOTO BY TOM PERKINS
  • Photo by Tom Perkins
  • Mi Pueblo's tortilla soup

Southwest Detroit’s Mi Pueblo long ago established itself as one of the town’s go to spots for Mexican fare. While the bulk of its trade is in tacos, the family restaurant now offers enough hot bowls that it's worth a look to fight the soup season chill.

In the hearty, bright tortilla soup, one encounters a donnybrook of flavors with a healthy portion of shredded chicken in a tomato-y broth that's heavy on guajillo chile and chipotle. It’s a semi-intense dish with a mild heat buzz, but that’s balanced out by fresh avocado, cilantro, crispy fried tortilla, and a flurry of cheese.

Grab a bowl through the end of January, at which point Mi Pueblo will take it off the "specials" menu and roll out new soups. Can't make it? This one is simple enough that it requires less than an hour in the kitchen at home.

Recipe yields seven large bowls.

click to enlarge PHOTO BY TOM PERKINS
  • Photo by Tom Perkins
Ingredients:
4 pounds chicken breast
3 ounces canned chipotle
1.5 ounces diced tomato
1.5 ounces diced onion
4.5 ounces cilantro
32 ounces tomato puree
3 chiles guajillos
2.5 tablespoons chicken bouillon
Avocado
Shredded mozzarella cheese
Fried tortilla strips
Butter

Preparation:

1. Melt butter in a five quart pot and add diced onion and tomato, cooking until onions brown. Blend chipotle, guajillos, and tomato puree, and add to the pot. Continue cooking.
2. Add in cilantro, chicken bouillon, and enough water to nearly fill the five quart pot.
3. In a separate pan, cook the chicken breast, which should be in small pieces or shredded. Add the chicken to the pot. Bring everything to a boil for two minutes.
4. Cut tortillas into a small strips and fry in oil in a separate pan until crispy.
5. Serve soup in a large bowl. Top with sliced avocado, cheese, and fried tortilla strips. Add more cilantro and a squeeze of lime, if desired.


We welcome readers to submit letters regarding articles and content in Detroit Metro Times. Letters should be a minimum of 150 words, refer to content that has appeared on Detroit Metro Times, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at letters@metrotimes.com.

Support Local Journalism.
Join the Detroit Metro Times Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Metro Times Press Club for as little as $5 a month.

Most Popular

Read the Digital Print Issue

July 28, 2021

View more issues

Newsletters

Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

Best Things to Do In Detroit

© 2021 Detroit Metro Times - Contact Us

Website powered by Foundation