Creating memories in the kitchen...One meal at a time.

Thursday, August 27, 2009

Mexican Chicken Soup

Even though it's still summer and hot as ever I have been craving a good bowl of soup. This soup fit the bill as something light for summer and flavorful. If you like tortilla soup, give this recipe a try. It's very similar but instead of an all chicken broth this recipe uses pureed tomatoes and chipotle pepper for added flavor. It also has kidney beans and corn. We used all the same toppings-- avocado, tortilla strips, cheese and tomatoes. It's a little on the spicy side so if you prefer a milder broth, reduce the amount of adobo sauce.

Mexican Chicken Soup
slightly adapted from Cook's Country

6 cups low-sodium chicken broth
6 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 large onion , quartered
4 cloves garlic , peeled
10 sprigs cilantro
Table salt
1 (14.5-ounce) can whole tomatoes in juice , drained, with juice reserved
1/2 jalapeno chile , seeds and ribs removed
1 canned chipotle chile in adobo sauce plus 1 tablespoon sauce (can be found in Mexican Food isle)
1 tablespoon vegetable oil
2 cups frozen corn kernels
2 (14-ounce) cans kidney beans , drained and rinsed (You could also use pinto or black beans)
2 tablespoons lime juice

Optional garnish: tortilla strips, avocado, monterey jack cheese, cilantro, tomatoes

1. Bring 4 cups broth, chicken, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil in large skillet over high heat. Cover and cook over low heat until chicken is cooked through, 8 to 10 minutes. Transfer chicken to large plate.
2. Puree tomatoes, remaining 2 onion quarters, remaining 2 garlic cloves, jalapeño, chipotle, and adobo sauce in blender until smooth.
3. Heat oil in Dutch oven over high heat until shimmering. Add tomato mixture and 1/8 teaspoon salt and cook until darkened in color, 8 to10 minutes. Strain broth directly into pot with tomato puree (discard solids). Add remaining 2 cups broth, reserved tomato juice, corn, and beans and simmer to blend flavors, about 5 minutes. Shred or dice chicken into bite-sized pieces and add to soup. Stir in lime juice and season with salt and pepper. Serves 6-8.

Posted by: Sallie
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Melody said...

Love the avocado on top! Looks like a great spicy soup.

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