A classic twist on Mexico City’s Soul Food Soup. Fresh, intense flavors combine with vegetables and pulled chicken – your go-to-healthy-soup for the winter season
- 2 teaspoons extra virgin olive oil
- 1 cup onions, onions and leeks, 1/2″ dice
- 1 cup red and yellow peppers, 1/2″ dice
- ½ cup carrots, peeled, 1/2″ dice
- ½ cup celery, peeled, 1/2″ slice
- 1 ear fresh corn, kernels cut off cob
- 2 leaves of kale, cleaned and thinly sliced
- 1 tablespoon fresh garlic, minced (from 2 large cloves)
- ¾ cup diced tomatoes, strained
- 1 tablespoon tomato paste
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chipotle in adobe, chopped, more if you like very spicy
- 6 cups chicken broth, preferably homemade (makes a difference)
- 1 tablespoon fresh lime juice
- 6 tablespoons sharp cheddar cheese, grated thickly
- 3 fresh corn tortillas, cut into thin julienned strips*
- 6 tablespoons fresh parsley, cleaned & chopped
- 3 1/2 pound fresh chicken, pull meat off the bones (see below)
In a heavy soup pot, add the olive oil with the onions, leeks, peppers, carrots and celery. Over medium heat sauté the vegetables for 5 minutes to give them a little color and roasted flavor (add the corn later.) Add the garlic, diced tomatoes, tomato paste, cumin, paprika and chipotles. Stir well and cook for 3 more minutes to combine the flavors and toast the seasonings.
Add the chicken broth and bring to a boil, stirring. Reduce heat to a simmer, and cook uncovered for 10 minutes.
Add the fresh corn kernels and sliced kale (they will “cook” in the hot soup) and lime juice, stir – take off the stove to cool. In 15 minutes, add the shredded chicken and stir. Taste for salt and add up to 1 teaspoon (this will depend on the saltiness of the broth.)
Ladle the warm soup into individual bowls, top each with cheddar cheese, tortillas and fresh parsley.
For Soup and Chicken:
A quick recipe – Add 1 1/2 cups of mirepoix (onions, celery and carrots) to a large soup pot.
Add 10 cups of water, bring to a boil. Add a 3 1/2 pound fresh whole chicken and cover. Bring to a boil, then simmer on lowest heat, covered, for 1 to 1 1/4 hours, or until the chicken starts to fall apart.
Ultimately – I also add to the water, 1 bay leaf, 1 teaspoon of peppercorns, a few crushed garlic cloves, 1/2 teaspoon whole cloves, a handful of parsley and a dash of tumeric, but the mirepoix will do too.
Remove the chicken from the pot with tongs and place in a bowl to hold. Cover with a damp paper towel, and cool.
Add 1 teaspoon of sea salt to the broth, stir. Use any extra broth for another recipe.
Remove the meat from the bones, and “pull” the chicken into 1/2″ wide strands.
*To make Tortilla Strips:
Heat 3 Tablespoons of neutral oil in a small 8″ skillet. When hot, add half of the cut tortillas and
stir-fry until crisp, stirring. Remove with tongs to a paper towel lined plate to drain. Add the remaining tortillas, and an extra tablespoon of oil if needed and repeat. Toss immediately with a pinch of sea salt.
Will keep for up to five days in an airtight container.
Top soup with thin sliced and chopped Avocado.
Chopped Soft Herbs – such as Parsley, Basil, Cilantro, Chives or Oregano.
Fresh chopped Heirloom Tomatoes, chopped Red Onion, Sweet Onion or Scallions.
Mix Sour Cream with bit of Chipotles in Adobo Sauce – swirl a dollop on the center of the soup.
This recipe may not be reproduced without the consent of its author, Karen Sheer