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Posts Tagged ‘mexican recipe’

 

Some recipes are born from a concrete concept or list of ingredients; other recipes are born from miscellaneous pantry items and the need to go grocery shopping.

This Mexican Chicken Vegetable Soup is one of the later.

My mother has a habit of not warning me that I am expected to make dinner until the meal is upon us. Not that I mind, but I do like a little advance notice. We’re not the kind of house that has all the ingredients of a successful supper on hand at any given time. We’re more the kind of house where someone is invariably sent to the grocery store for a crucial missing ingredient at least once a week.

I was planning on making Chicken Tortilla Soup, but upon the realization that we were out of rice, I changed my plans slightly. Our lack of rice was ultimately fortuitous. Not only is this soup awesome, it’s made all the better for you with the extra vegetables and black beans I added to compensate. It looks like a lot of ingredients, but it’s a really great clean-out-the-fridge dish and you can substitute pretty much anything you want.

Mexican Chicken Vegetable Soup

  • Oil
  • 1 medium red onion, diced
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced into 1/4 inch pieces
  • 2 bell peppers (red, orange, yellow, or a combination), diced
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. red pepper flakes
  • Salt and pepper
  • 1 28 oz. can crushed tomatoes
  • 1 quart chicken broth or stock
  • 4 bone-in chicken thighs
  • 1 can of black beans, drained and rinsed
  • 1 ear of corn, kernels removed
  • Juice of 1 lime
  • 1/4 C fresh cilantro, roughly chopped
  1. In a large pot, combine onion, 3 tbs. oil, and a pinch of salt. Sweat over medium low heat until translucent. Add garlic and turn heat to medium, stirring occasionally until softened. Add zucchini and cook, stirring frequently, until vegetables are lightly browned and cooked though. Add peppers and cook until softened.
  2. Add cumin, chili powder, and red pepper flakes. Stir and allow to cook for 2-3 minutes. Add diced tomatoes, 1/2 tsp. salt, and chicken stock. Raise heat to medium high and cover. When mixture comes to boil, cover and let simmer for at least 20 minutes.
  3. While soup simmers, drizzle chicken with oil and season with salt and pepper. Bake at 374 until chicken is just cooked through. Remove from oven, cool, and shred with fingers, discarding bones, skin, and excess fat.
  4. After soup has simmered, add corn, black beans, and shredded chicken. Simmer for 15 minutes then add cilantro and lime juice. Check for seasoning, adjusting as needed, and serve with sour cream, tortilla chips, and/or chunks of avocado, or, alternatively, in addition to small mexican appetizers, such as empanadas or taquitos.

 

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