We’re Cooking: Mexican Chicken Soup

 

The slightest chill in the air makes me want a warm bowl of soup…I had a slight cold a few weeks ago which took that to the next level, wanting chicken soup, preferably with a little kick to it.  Mexican chicken soup it was…

Not feeling well, I took a few short cuts, which at the end of the day really doesn’t matter that much.  The main goal is to make a warm comforting soup for you and your family, in a quick and easy manner.

Recipe:

Mexican Chicken Soup
Ingredients:
1 tablespoon grapeseed oil
1 large red onion, chopped
2 large carrots, peeled and chopped
2 ribs celery, chopped
1 red pepper, seeds and ribs removed and chopped
1 large poblano pepper, seeds and ribs removed and chopped
3 cloves garlic, chopped
3 tomatillos, husks removed and chopped
1-2 teaspoon cayenne pepper, we like heat
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon black pepper
1/2 tablespoon salt
1 28 ounce can diced tomatoes
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1/2 cup red wine
4 cups chicken stock, low sodium
1 cup water, optional if you want a thinner soup
3 cooked, boneless chicken breasts or 1 Rotissere chicken, skin removed, meat shredded
1 can black beans, rinsed well
1 can chick peas, rinsed well
8oz  frozen corn kernels (no need to thaw, will cook when it is put in the soup)
1/2 cup cilantro, chopped
2 green onions, green and white parts, sliced for garnish

Preparation:
In a large soup pot heat the oil over medium heat and add all the veggies and begin sauteing.  Saute until they have started to release their water and the onions are becoming translucent.  Add the spices, red wine, tomato paste and Worcestershire sauce, continue cooking.  Add the tomatoes, continue cooking.  Add the chicken stock and bring to a quick boil, then reduce the heat and add the chicken, beans, corn and cilantro.  If you want the soup to be thinner add a cup or two of water, one cup at a time.  Can simmer until ready to serve.  When ready to serve check the seasonings and adjust to your taste.  Serve with sliced green onions.  Gary also put a handful of shredded cheese on top…. Yum!

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