Friday, May 28, 2010
Mexican Chicken, Chili and Grilled Corn soup
This soup has kick and is very satisfying on a rainy day (like today) It makes a full pot so you will have plenty left over. The heat of the peppers combined with the sweetness of the corn is fabulous. A little bit of sour from the lime and it has everything.
note: we ate this for three days for both lunch and dinner and at the end of those three days my husband turned to me and asked- "Can we make this again within the week?". it's that good.
First you have to make your chicken broth
Chicken Broth Ingredients:
3 Tbsp extra virgin olive oil
5 cloves garlic, smashed
2 large red onions, rough chopped
2 cups carrots, rough chopped
2 cups celery, rough chopped
Course salt and fresh ground black pepper
1 whole organic chicken
1 sprig thyme
1/3 cup Italian parsley
1 bay leaf
1 sprig tarragon
1/3 cup celery leaves
8 whole black peppercorns
1. Heat the oil in a large pot over med. heat. Add the crushed garlic cloves and sauté for 2 minutes until the garlic is golden. Add the onions, carrots & celery to the pot. Season with salt and pepper and sauté for 8 minutes.
2. Cut up your chicken into pieces with a heavy cleaver- making sure to cut the bones to expose some marrow. Add to pot and fill the pot with water until it covers the chicken, bring to a boil.
3. Tie the thyme, parsley, bay leaf, tarragon and celery leaves into a bouquet using butchers twine. Add to the pot. Add the black peppercorns to pot, bring broth to a boil, turn down to med-low, partially cover and simmer for 3 hours. (add more water if required 1/2 way through cooking)
4. Skim off any fat, strain the chicken broth through a mesh sieve, then strain again through cheese cloth a couple of times until your broth is nice and clear. Leave to sit and separate a while so that you can skim off the fat. (I have a special fat skimming container that I use)
5. Hand pick the the good chicken meat and set it aside for soup recipe.
Mexican Chicken, Chili and Grilled Corn Soup
2 Tbsp extra virgin olive oil
3 cloves garlic, smashed
2 chipotle peppers (in adobo sauce) minced
1 hot Anaheim New Mexico chili, reconstituted and chopped
1 red onion, diced
1/4 tsp. cumin
1/4 tsp. cayenne
1/4 tsp. paprika
course salt & fresh ground black pepper to taste
5 cups chicken broth (if you don't have enough, top it up with water)
1 cup fresh tomatoes, chopped coarse and smushed with the side of a knife
1/2 tsp. dried oregano
1 1/2 cups cooked chicken (hand picked from your broth earlier)
1 handful cilantro , chopped
1/2 cup wild rice
2 cobs of corn, grilled
canola oil for grilling
1 cup canned, strained black beans
1 tsp. sucanat (or brown sugar)
handful of cilantro, minced (and some for garnish)
Fried corn tortillas for topping
Fresh lime to taste
Creme fraiche or sour cream for the dairy lovers
1. In a large pot, heat the olive oil over med. heat. Add garlic and sauté for 2 minutes. Add chipotles, chilies, red onion, cumin, cayenne, paprika, salt and fresh ground pepper. Sauté for 8 minutes.
2. Add the chicken broth, the tomatoes, oregano, hand picked chicken meat and a handful of cilantro. Partially cover and simmer for 40 minutes.
3. In a separate pot, boil some water, add wild rice and cook according to package, strain.
4. Heat some canola oil, brush some oil on the corn and grill your corn either in a cast iron pan or on a grill. You want each side to be grill marked (slightly brown). Slice off the corn niblets.
5. In a cast iron pan, heat some oil on medium and add corn tortillas slices, fry until golden, set aside on paper towels.
6. Add the corn niblets, wild rice and black beans to the soup and stir to combine. Season with salt, pepper, sucanat and cilantro.
7. Serve soup with crispy tortillas, a squirt of fresh lime, and some creme fraiche or sour cream if you eat dairy.