23 October 2010

Mexican Chicken Soup

from Cook's Country Feb/March 2006
This makes kind of a lot - it says it serves 6-8 and I think that's really true. It tastes amazing though, so you won't be sorry if you have leftovers.

6 c. chicken broth
1 1/2 lbs. boneless skinless chicken - breasts or thighs
1 onion, quartered
4 garlic cloves, peeled
10 sprigs cilantro
tomato juice (I used a quart of juice that was leftover from straining homemade salsa)
1 chipotle in adobo sauce, plus 1 T. adobo sauce
1 T. vegetable oil
2 c. frozen corn kernels
2 T. lime juice
Toppings: avocado, cilantro, shredded cheddar or jack, sour cream, crunched up tortilla chips

1. Make broth and cook chicken: Bring 4 c. of the chicken broth, chicken, 2 onion quarters, 2 garlic cloves, cilantro and 1/2 tsp. salt to a boil in large skillet. Cover and reduce heat to low until chicken is cooked through (8-10 minutes). Transfer chicken to a plate.

2. Do the tomato part of broth: In a blender, puree tomatoes, remaining 2 onion quarters and 2 garlic cloves, chipotle and adobo sauce until smooth.

3. Get out your huge soup pot: Heat oil in large pot over high heat until shimmering. Add tomato mixture and 1/8 tsp. salt; cook until darkened in color (8-10 minutes). Strain broth directly into pot with tomato puree (discard solids). Add remaining 2 c. broth, tomato (or salsa) juice, and corn. Simmer to blend flavors, about 5 minutes. Shred chicken into bite-size pieces and add to soup. Stir in lime juice and adjust S&P to taste. Serve with toppings available in small bowls.

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