Vikas Seth 
Considered queen soup of Mexican cuisine, made from chicken broth with tomato, pulled chicken, cream, chipotle, avocado and tortilla chips.
Ingredients
Onion Sliced - 50 Gm
Garlic Chopped - 1 Tsp
Tomatoes Chopped - 200 Gm
Chicken Stock - 1 Litre
Oil - 2 Tbsp
Jalapeno Seeded & Deveined Chopped - 1 Pc
Chipotle In Adobo Sauce - 2 Tbsp
*Pulled Chicken - 4 Tbsp
Sour Cream - 4 Tsp
Avocado Peeled, Pitted & Sliced - ¼ Pc
Fried Corn Tortilla Triangles - 40 Gm
Cilantro Chopped - 1 Tsp
Fried Corn Tortilla Strips - 4 Tbsp
Salt - To Taste
Method
Heat oil in a pan, add the garlic and onion, cook until both are golden brown.
Add in the jalapeno, half of chipotle in adobo sauce and tomatoes to it and cook over low heat until almost tender.
Add chicken broth at this time and bring the mix to boil and reduce heat, simmer for about 15 minutes.
Now add in the pulled chicken to the soup simmer further for 5 minutes.
Finish with adding fried tortilla triangles, simmer for 5 minutes, add cilantro and salt to taste.
Ladle soup into bowls, top it up with fried tortilla strips, quenelle of sour cream, chipotle and sliced avocado. Serve hot.
Pulled Chicken
Ingredients
Chicken Leg Boneless - 100 Gm
Onion Sliced - 1 Tbsp
Garlic Smashed - 1 Tsp
Cumin Powder - ½ Tsp
Fresh Jalapeno Chopped - ½ Tsp
Chipotle In Adobo Sauce - 1 Tbsp
Tomato Puree - 1 Tbsp
Salt - A Pinch
Oil - 1 Tbsp
Chicken Stock/Water - As Required
Method
Heat oil in a pot, sauté all ingredients together. Add just enough water to cover the chicken.
Bring to a slow boil, cover, lower heat to maintain a simmer and cook until chicken started to shred on touch of fork, about 30 - 40 minutes.
Remove chicken from pot, let cool and shred.
Chef Vikas Seth
Acumen of culinary innovation and the palate of a gourmand – few virtues that he honed and enhanced during his stint at the Culinary Institute of America, Vikas has been the brain behind multi-award-winning restaurants, Sanchez Taquería & Cantina, Sriracha Robata - Contemporary Pan-Asian Dining, amongst others. He authored books for private circulation “The Modern Indian Odyssey” highlighting his take on Indian Food and a unique twin cover restaurant book on 'Sanchez & Sriracha'.
