Chocked full of Idaho® Yukon Gold Potatoes, peppers, cactus strips, tomatoes, garlic and onion, this chicken-broth based Cuautla Soup is a great menu addition not only for those still-chilly days of spring but also all year long as a lunch dish or starter for customers looking for a comfort food option.
Recipe by Ericka Sanchez of Nibbles and Feasts; recipe and photo courtesy of the Idaho Potato Commission
Makes 4 servings
2 large Idaho® Yukon Gold Potatoes, peeled
4 T. canola oil, divided
2 c. pickled cactus strips from a jar
2 cilantro sprigs, rinsed
3 Roma tomatoes, roughly chopped
2 garlic cloves, chopped, divided
1 yellow onion, chopped, divided
4 hard boiled eggs, sliced in quarters lengthwise
4 large dried morita chiles, stems and seeds removed, soaked in water for 2 hours
2 dried guajillo chiles, stems and seeds removed, soaked in water for 2 hours
4 c. chicken broth
1 t. chicken bouillon
In a medium pot, place potatoes with enough water to cover. Boil for 15 minutes or until potatoes are fork tender. Remove from hot water, set to the side and let cool.
In a medium skillet over medium-low heat, heat 2 tablespoons of oil. Add cactus strips, ½ of the onion and 1 garlic clove. Cook, stirring rapidly until onion and garlic are tender. Set to the side to cool.
Place tomatoes, cilantro sprigs, the other half of the onion, the remaining garlic clove and soaked chiles in a blender. Blend until smooth.
Heat 2 tablespoons of canola oil in a 4-quart stockpot over low-medium heat. Pour in the tomato mixture and cook for 5 minutes. Add chicken broth and let boil. Reduce heat and add cactus mixture.
Chop potatoes in small cubes and add them to the soup. Add chicken bouillon and Cook for 10 minutes.
Serve in soup bowls and garnish with hard-boiled eggs and a sprinkle of fresh, cracked pepper.