Our office had a food day for Cinco de Mayo. Of course with a Mexican theme. I thought a nice soup would be enjoyed by all. I found this recipe on old faithful, America’s Test Kitchen. I had Kent taste test before I brought it in and he thought it was tasty. I believe most everyone liked it at work. Personally, I think it could have used a little more heat. Next time I will add a whole jalapeno, cayenne and a dash of cumin. This was a Simple and Delicious recipe!
Mexican Chicken Soup
6 cups chicken broth
6 boneless, skinless chicken thighs (about 1 1/2 pounds)
1 large onion, quartered
4 cloves garlic, peeled
10 springs of cilantro
1 – 14 1/2 ounce can whole tomatoes in juice, drained, with juice reserved
1/2 jalapeno chile, seeds and rib removed
1 canned chipotle chile in adobo sauce plus 1 Tablespoon sauce
1 Tablespoon vegetable oil
2 cups frozen corn
2 – 14 ounce cans kidney beans, drained and rinsed
2 Tablespoons lime juice
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, 8-10 minutes. Transfer chicken to a large plate.
2. Puree tomatoes, remaining onion quarters, remaining 2 garlic cloves, jalapeno, chipotle, and adobo sauce in blender until smooth. (I used my food processor)
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 to 10 minutes. Strain broth directly into post 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. You could garnish with an avocado, Monterey Jack cheese and cilantro.