I’ve been sick with a bad summer cold this week and for some reason soup sounded really good to me. I didn’t want to spend the time making chicken noodle soup (I’m spoiled and really only like it when its been made completely from scratch), so I turned to this recipe for a Mexican chicken soup with a little kick (secretly hoping it would help clear my nose, too). This was excellent and really easy…and made a whopping 8 servings (packed full of things that are good for me while I’m under the weather).
- 1 (7 oz.) can chipotle chiles in adobo sauce
- 1 TBS olive oil
- 2 c. chopped onion
- 1 c. chopped carrot
- 1/2 c. chopped celery
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 6 garlic cloves, crushed
- 6 c. chicken stock
- 1 1/2 lbs. boneless, skinless chicken breast
- 2 medium red potatoes (about 12 oz.), cut into 1/2″ pieces
- 1 (15.5 oz.) can white or golden hominy, rinsed and drained
- 1/4 c. whipping cream
- 1 c. chopped seeded plum tomato
- 1/4 c. chopped fresh cilantro
- 1/2 tsp. salt
- 8 lime wedges for serving
- Remove 1 chile and 1 TBS adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately.
- Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until union is tender; stirring frequently. Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon and cool slightly. Shred chicken with 2 forks; cover and keep warm.
- Remoce pan from heat; let stand 5 minutes. Use an emulsion blender to puree the broth and vegetable mixture until smooth. If you don’t have an emulsion blender, work in batches blending the mixture in a blender until smooth. Return to Dutch oven. Stir in potatoes and hominy; bring to a simmer over meium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges.
Adapted from Cooking Light, December 2004