Salsa Verde Chicken Soup
What it took for 4 servings :
1 Tbs. extra-virgin olive oil
1 pound (boneless, skinless) chicken thighs, trimmed of any excess fat
2 tsp ground cumin
2 tsp chili powder
1 cup salsa verde (jarred, canned or homemade)
3 cups chicken stock
1 (14.5 oz) can cannelloni beans, drained and rinsed
1 (11 oz) can Mexicorn, drained
1/2 cup chopped cilantro, plus more for garnish
2 scallions, finely sliced
grated hatch pepper cheese (or cheddar), for garnish
cubed avocado
sour cream
lime juice
coarse salt and pepper, to taste
Heat the oil in a cast iron skillet, or medium sauté pan over medium-high. Add the chicken to the pan; season with a pinch of salt and pepper, along with half of the cumin and chili powder. Sear for 4 minutes. Flip and sear another 4 to 5 minutes, seasoning with the remaining cumin and chili powder, and another small pinch of salt and pepper.
Transfer meat to a cutting and let rest for about 5 minutes, then shred with two forks.
In a medium to large pot, add the salsa verde. Bring to a medium heat. Add the chicken stock and bring to a simmer. Add the corn, beans and chicken. Let simmer 5 to 10 minutes. Taste it. Yeah, let’s add the cilantro, scallions and a good squeeze of lime juice. If you’d like to add a little more salt, go right ahead. Simmer another two minutes. Taste it now.
Serve soup garnished with avocado, grated hatch cheese, a dollop of sour cream, more cilantro and fresh lime wedges.
Source : bevcooks.com/2013/09/salsa-verde-chicken-soup/
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
No comments:
Post a Comment