Happy Halloween!  All signs point to the Fall season….so why not whip up a steamy pot of spicy chicken soup to warm up the chilly nights?  We made this the other night when Gary’s daughters came over for dinner.  So good, paired with a simple salad of spinach, capers, tomatoes and artichoke hearts with a light sherry vinaigrette, and a delicious bottle of Match Book Tinto Rey – a blend of Tempranillo, Syrah, Cabernet Sauvignon, Graciano and Petite Sirah.  Smoky, spicy and fruit forward with layers of vanilla, leather and tobacco.  A bold wine, and great pairing to the spicy, smoky, southwestern style soup. Match Book also makes an Extra Virgin Olive Oil, green and fruity, which we dipped chunks of crusty toasted baguette into with our soup.  Delicious!

Recipe:

Spicy Chicken Soup
Ingredients:
1 large red onion – chopped fine
1 red pepper – de-stemmed and seeded, chopped fine
2 carrots – chopped fine
2 stalks celery – chopped fine
2 jalapeno peppers – de-stemmed and seeded, chopped fine
5 cloves garlic – minced
1 tablespoon dried Mexican oregano
1 teaspoon dried cumin
1 teaspoon dried coriander
1 teaspoon cinnamon
1 teaspoon dried tarragon
1 teaspoon red pepper flakes (optional, we like it spicy)
1 teaspoon fresh ground pepper
1 tablespoon salt
1 tablespoon Worcestershire sauce
1 cup red wine
1 cup water (optional)
1 large can diced fire-roasted tomatoes
4 cups chicken stock
Juice and zest of 1 lime
2 chicken breasts – grilled and shredded
3 tablespoons cilantro – chopped
Grapeseed oil
Garnish – sliced avocado, sour cream, shredded cheddar cheese, tortilla chips (all optional)

Preparation:
In a large Dutch oven heat 2 tablespoons grapeseed oil over medium heat.  Add the onion, peppers, celery and carrots.  Cook for about 4 minutes as the veggies start to soften, stirring often.  Add the garlic and continue cooking.  Add a bit of water if needed to keep the veggies from sticking.  Add the Worcestershire sauce and all of the spices with the red wine.  Cook until the wine reduces by half.  Add the tomatoes and cook for about 2 minutes.  Add the chicken stock and the lime juice and zest and bring to a boil.  Boil for 2 minutes then reduce the heat to a simmer and add the chicken and the cilantro.  Add the rest of the water if you need more liquid.  Warm through, adjust the seasoning and serve with avocado, sour cream and cheese on the side.