The only thing I like better than Indian food is Mexican food.
Depending on the day.
On this MLK Day, I am celebrating equality Mexican-style with soup. After seeing Jenn’s Crock-pot Chicken Tortilla Soup, I was craving a batch. Alas, I have no crock-pot and I can’t follow a recipe. This is what resulted:
It’s hearty. If you like a soupier-sopa, you should add more broth. I happen to get angry when I order soup it’s 75% liquid. It’s also spicy. If you are sensitive to that sort of thing, you might leave out a jalapeno.
Veggies in soup are almost as good as roasted veggies to me. I love the way they absorb so much of the flavors in the broth. Same goes for the chicken! Speaking of chicken*… if you’re looking for a shortcut you can just buy a plain rotisserie chicken to shred up in this fiesta. Not that I’ve ever done that…
*This would also be tasty with tempeh or TVP if you’re looking for a meat-free option!
Topped with avocado, cottage cheese, and cilantro, it’s so delicious you won’t even care the recipe made so much* you’re eating it for an entire week.
*It is also tasty from the freezer.
Mexican Chicken Soup
- 4 split (2 whole) chicken breasts (~20oz)
- 1 T olive oil
- 1/2 red onion, chopped
- 2 jalapenos, seeded and diced
- 3 stalks celery, chopped
- 1 large carrot, chopped
- 1 small red pepper, chopped
- 4 large cloves garlic, minced
- 1 quarts low-sodium chicken stock
- 1 (14.5 oz ) can fire-roasted tomatoes, crushed
- 1 C kidney beans
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp pepper
- 1/2 tsp ground turmeric
- 1/4 tsp cinnamon
- Juice of 1 lime
- 1/2 C chopped fresh cilantro leaves
Preheat the oven to 350 degrees.
Place the chicken breasts on a pan. Lightly rub with olive oil. Bake 25-30 mins, or until 170 degrees. When the chicken is cool enough to handle shred the meat. Set aside.
Meanwhile, heat olive oil in a large pot. Add onion, jalapeno, celery, carrot, and red peppers and cook over medium heat for ~10 minutes, or until onions begin to brown. Add garlic and cook for 30 seconds.
Add stock, tomatoes, beans, spices, and cilantro. Allow soup to come to a boil, then lower heat and simmer for 25 mins. Add the shredded chicken and adjust seasoning to taste.
Serve soup with your choice of garnishes. I used avocado, Greek yogurt, and fresh cilantro.
Makes 10 servings.
Happy MLK Day! Cheers to equality. And being Marvelous.
Do you have a crock-pot?
Did you get the day off? What are you doing with it?