Atlanta restaurant reviews, culinary news, and gluttonous gossip by admitted foodaholic Serina Patrick

Chef Mimmo’s Chicken Tortilla Soup at Red Pepper Taqueria

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Chef Mimmo AlboumehCommitted to creating an unforgettable dining experience for each and every guest, Mimmo Alboumeh’s contagious spirit has landed him a loyal following. Owner of MAYA Steaks & Seafood in Sandy Springs and Red Pepper Taqueria in Buckhead and Decatur, Mimmo boasts more than 20 years of experience in the culinary industry. Born in Lebanon, he grew up in Spain and spent time in Italy before moving to Georgia. Drawing from his extensive knowledge of Spanish cuisine, Mimmo has redefined the typical Mexican dining experience at Red Pepper Taqueria, offering signature dishes and brunch options bursting with flavor using locally sourced and organic ingredients, matched with an unparalleled tequila selection, and signature cocktails. (photos and bio courtesy of Caren West PR)

Red Pepper Taquería | Chicken Tortilla Soup
‘Springer Mountain Farms’ Boiled Chicken

Ingredients:
1 whole all natural chicken (averaging 4-5 lbs)
4 ½ liters water
1 tbsp kosher salt
4 cloves garlic
6 oz yellow onion, chopped

Preparation:
1. Rinse chicken in cold water
2. Add all ingredients to pot
3. Cook on medium heat for approximately 45 minutes
4. Remove chicken from water and place aside
5. Once chicken has cooled, remove skin, shred chicken and set aside
6. Strain liquid stock and reserve 3 liters for soup

Chicken Tortilla Soup

Ingredients:
2 tbsp olive oil
8 oz yellow onion, diced
2 oz garlic, diced
4 oz celery, diced
4 oz carrots, diced
8 oz tomatoes, peeled & diced

1 cup chile paste (Mimmo uses a secret recipe, but any paste will do)
3 ½ lbs pulled chicken (use all the meat from boiled chicken)

1 tsp kosher salt
3 liters chicken stock from boil
8 oz Idaho potatoes, diced

Preparation:
1. Sautee olive oil, onions, garlic, celery, carrots & tomatoes in pot on medium heat for 5 minutes
2. Stir in chile paste and cook for 3 minutes
3. Add pulled chicken and cook for 3 minutes
4. Add chicken stock, salt and potatoes. Cook for 15 minutes

Serve:
Recipe yields eight 16 oz servings. Ladle soup into bowls and garnish with crispy corn tortillas, shredded Mexican cheese, fresh cilantro, sliced avocado and lime wedge.

2149 Briarcliff Road NE 404-325-8151 & 3135 Piedmont Road 404-869-2773

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