Thursday, October 16, 2014

Mexican Chicken Soup

On Tuesday I saw this on my Facebook page, was having a bad day (just tired mostly) and thought:  I'm going to make this soup.  This looks like COMFORT FOOD!!
And I got to chop lots of vegetables.
Does that sound weird?
Chopping vegetables makes me happy.
I don't know what it is.
I think that's why I like to make soup---it has lots of vegetables that need chopping.
I chopped, put the soup on the stove, ran to the Library Bookclub, came home and the smell in my house?

This is a great soup. Good for you too.
Just fresh veggies simmered in broth served over some homemade Spanish rice.

I loved it.

It made the grade to be on my menu when I open 
Ahhhh  Some Soups.
(one day...)

I love listening to the Splendid Table on NPR.
Stump the cook, always stumps me.
I cannot open my fridge and just make something.  

The Splendid Table's very own game show — a refrigerator/pantry game in which a call-in contestant challenges Lynne Rossetto Kasper to create a dish with five ingredients from their kitchen.

I need a recipe.

This is a great soup.

Mexican Chicken Soup
The Splendid Table


Spanish Rice:
  • 1 tablespoon olive oil
  • 1/4 cup chopped white onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrots
  • 1 cup chopped tomatoes
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon paprika
  • 1 1/2 cups brown rice
  • 3 cups chicken stock or vegetable stock
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped onions
  • 1 cup peeled, cubed carrots
  • 1 cup coarsely chopped celery
  • 3 tablespoons olive oil
  • 8 cups chicken stock
  • 1 cup cubed potatoes
  • 1/4 teaspoon thyme
  • bay leaf
  • 1 tablespoon salt
  • whole boneless chicken breast, cubed
  • ears of corn, cut in half
  • 3/4 cup fresh Salsa (recipe follows)
  • ripe avocado, cubed
  • 1/2 cup cilantro leaves (about 1 bunch cilantro)
  • 1 cup chopped tomatoes
  • 1/4 cup cubed red bell pepper
  • 1/4 cup diced red onion
  • small jalapeño pepper, seeded and minced
  • 2 tablespoons freshly squeezed lime juice

To make the rice:Heat the olive oil in a big soup pot over low heat, add the onions, celery, carrots, tomatoes, and sauté, stirring, for 3 minutes. Add the spices, rice, stock, and salt. Cover and bring to a boil, then reduce heat and simmer, covered, for 45 minutes.

To make the soup: Put the onions, carrots, and celery in the olive oil in a large sauté pan. Cook over low heat until they become limp. Add the stock, potatoes, thyme, bay leaf, and salt and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Add the chicken. Cook for 15 more minutes and add the corn. Continue to cook for 5 more minutes.

Put 2 tablespoons of rice into each of 6 soup bowls. Ladle 1-1/2 cups of soup into each bowl along with ½ ear of corn. Garnish with 2 tablespoons of salsa and 1 tablespoon of avocado.


To make the salsa: Hold the cilantro under running water, making sure that all the dirt pours off. Pinch the leaves off the stems and put them in a small bowl with the remaining salsa ingredients, mixing with a spoon until everything is thoroughly melded. Serve immediately or cover and refrigerate until you are ready to use.

I am going to link up with 
There is always a great list of new ideas there for me 
for soups, sammies and salads!


bermudaonion said...

I have to have a recipe too. This looks like a good one!

~~louise~~ said...

Incredibly inviting, Debbie. Thank you so much for sharing...

I'll be pinning for sure:)

Laura. said...

Ooh looks yummy, I love any kind of chicken! I want to definitely try this.

Tina said...

Wow, that does look gods, real comfort food for sure . What is Splendid Table? I had not heard if it.

I think my husband & I are on the minority of folks not on Facebook these days.

Deb in Hawaii said...

Sometimes chopping veggies can be very relaxing! ;-) This looks like a tasty soup--I love all of the veggies and rice--makes it like a meal.

Thanks for sharing it with Souper Sundays. ;-)

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