Saturday, May 9, 2015

Spicy Mexican Chicken Soup

In a large pot over low heat, melt:
  • 2 Tablespoon butter
  • 2 Tablespoon olive oil
Add:
  • 1 onion, small dice
  • celery, small dice (to equal the amount of onion)
  • pinch kosher salt and ground pepper
Stir well and sauté 10 minutes.

Add:
  • 2 cloves minced garlic
Stir well and sauté 1 minute.

Add:
  • 1 Tablespoon yellow corn meal
Stir until dissolved and mixture is thickened.

Add:
  • 2 14 oz cans diced tomatoes (pureed with a stick blender)
  • 1 can tomato paste
  • 2 boxes chicken stock
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 1 Tablespoon parsley (fresh cilantro at the end of cooking would be better)
  • 2 peppers in adobo sauce
Bring to a boil, reduce heat, simmer 25 minutes.

Remove the peppers.

Add:
  • 1 can black beans, rinsed
  • 1 can corn, drained
  • 1 bag frozen diced chicken*

Bring back to boil.  Serve with
  • Sour cream
  • Avocado
  • Tortilla strips
  • Lime wedges
  • Fresh, chopped cilantro

*Shredded rotisserie chicken would be good, or cook 4 raw chicken breasts on the bone during the simmer time (adjust simmer time to make sure chicken is falling off bone and ready to shred).

No comments:

Post a Comment