Thursday, October 15, 2009

Spicy Chicken Lime Soup

Often my vision does not match the reality of my creation.  Over the years, this has been especially true with art projects, Halloween costumes, sewing projects, flower arranging, and home decor...just to name a few.  But, more recently, this has applied to gardening.  Andrew and I had visions of pickling peperoncinis, roasting chilies for salsas and sauces, and the beauty of chili pepper plants growing in pots on the patio.  Instead, we have one inch high seedlings that have decided that they are done growing, thank you very much.  Apparently, they are satisfied with their dwarfed little height and being totally devoid of fruit, and no amount of TLC will convince them otherwise.  Well, I, for one, have had enough of waiting.  As sad as I was to have to buy all of these ingredients from the grocery store, I was delighted by how the soup turned out.  I can admit it, it may have been better with home grown chilies...maybe.  (But it was really delicious with canned chilies, and I am going to go out on a limb here and say it was much easier too.)  The recipe is from Daisy Martinez, published in Rachel Ray Magazine, September 2009.  My only addition was some roasted corn. 

Serves 6

2 Tablespoons extra-virgin olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
5 skinless, boneless chicken thighs, cut into 1/2 inch pieces
2 canned chipotle chili peppers in adobo sauce, finely chopped
2 Tablespoons adobo sauce
6 Cups chicken broth
1/2 Cup fresh cilantro, chopped
Juice of 2 limes
1/2 Cup roasted corn kernels
Salt and pepper
1 haas avocado, thinly sliced lengthwise
Crushed tortilla chips

In a large sauce pan, heat the olive oil over medium-high heat.  Stir in the onions and garlic, lower the heat to medium, and cook until the onions begin to brown, about 7 minutes.  Increase the heat to high, push the garlic and onions to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes.  Stir in the chipotles and adobo sauce, then stir in the chicken broth.  Lower the heat and simmer for 15 minutes, skimming off any foam.  Stir in the cilantro, corn, and lime juice and season with salt and pepper if necessary.  Place avocado slices in each bowl and pour in the soup.  Top with the tortilla chips. 

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