Sunday, October 4, 2009

Hot Mexican Soup Brings Me Back

I've had several request for this recipe lately so I figured this would be a good way to deliver it to all at one. Daisy Martinez contributed the original recipe to the September issue of Everyday with Rachael Ray. We have made it probably 10 times and have changed it a bit to suit us. She calls it Mexican Chicken Lime Soup, but that just does not tell the truth about this soup. It has some HEAT! Hot Mexican Soup just seems to be more fitting to me. It is soooooo good and there is something very comforting and healing about it. But just a warning-it may not be for the small ones in your family. We haven't tried it out on ours, and even though he likes spicy food, i think this may be the wrong kind of heat for him. But don't be scared off by all of my talk of hotness...I don't like a lot of spicy heat and I LOVE this so I encourage you to give it a try. Ok here is what we use:

Extra-virgin Olive Oil
3 bone in, skin on chicken breast
1 onion finely chopped
6 cloves of garlic, thinly sliced
canned chipotle chiles in adobo sauce (this is where the heat comes from. You can find them in the ethnic aisle at your grocery store)
6 cups chicken broth
1/2 cup chopped fresh cilantro
Juice of 2 limes
1 avocado, thinly sliced lengthwise
tortilla chips

First let me talk about the chipotle chiles. The original recipe says, "two canned chipotle chiles in adobo sauce." However, the first time I made it I read, "two CANS chipotle chiles in adobo sauce." Tragic mistake that led to inedible soup. So be warned-Don't use TWO CANS! You do have two options as to how you want to use them though. You can take two chiles out of the can, chop them finely and then also take out two Tbsp of sauce and throw all of that in the soup. Or you could just throw the whole can of chiles and sauce in the food processor or blender, make a puree and use two Tbsp of that and keep the rest in the fridge for something later. We do the later.

Here's how ya do it:
Put the chicken breasts in a baking dish, cover them with lots of EVOO, salt, and pepper and bake them at 350 for about 40 minutes. When they are done take the skin off and the meat off the bone and shred the chicken. It will probably need just a tad more cooking.

In the pot you use for your soup, heat about 2 Tbsp of EVOO over medium heat. Stir in the onion and garlic and cook until the onion begins to brown-about 7 minutes or so. Add the shredded chicken and cook a little more. Stir in either your 2 chopped chiles and 2 Tbsp of adobo sauce, OR 2 Tbsp of puree. Then stir in your chicken broth. Lower the heat and simmer for 15 minutes. Stir in the cilantro, lime juice and season with salt and pepper.
To serve place several slices of avocado in each bowl and pour in the soup. Top with tortilla chips.

The whole thing will take less effort than it just took to read all of this. Give it a try-if you don't like it bring it to us...we'll eat it.

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