Thursday, February 5, 2015

Tomato Chicken Soup with Lime, (G)

Everyone I know loves soup! Whether it is a small cup or a hearty bowlful, soup means comfort, warmth and, usually - vitamins. Many soups are created from 'this and that' items hiding in the back corners of one's refrigerator. I have created soups because I craved a certain flavor or food or when I wanted to replicate a certain restaurant menu item. On the other hand, there are those wonderful family favorites like:



 1. Ham and Split Pea Soup
 (http://www.foodmemories.net/2011/01/221-split-pea-soup-soup-to-love.html)

2.  'Lentil Vegetable Dish'
(http://www.foodmemories.net/2015/01/lentil-vegetable-dish-g-v-option.html



Whatever the deciding factor, don't give up on making your own soup!


 Featured soup has a very 'south of the border' flavor.




Tomato Chicken Soup with Lime

 
 
 
2 C fragrant rice
Olive oil
4 cloves garlic, peeled and sliced thinly
1 large sweet onion, diced
Pepper blend
Salt
3-4 boneless chicken thighs, no hormone, no antibiotic, free-range
1 can diced tomatoes with chipotle
1 small can gree chilies
4 C chicken stock
Cilantro, (I use a cilantro paste from a tube - find it in the produce section)
Juice from 1 large lime
Shredded sharp cheddar (optional)
Tostada shells, broken up (optional)
 
 
Cook rice and set aside.
Preheat a large dutch oven over med/high heat. Add olive oil to cover the bottom of the pot - add the onions and cook for 3 minutes. Add sliced garlic; continue to cook. Stir occasionally until mixture is golden. Remove to a plate.
 
Add 1-2 T olive oil and place chicken thighs in the pan so they are not touching each other. Brown chicken on each side, 4-5 min. (You will have to lift the thighs from time to time to keep them from sticking to the pan bottom).
 
Add the chicken stock, tomatoes, onion mixture, chilies and pepper blend. Turn heat down to a simmer and with the lid partially on, cook for 90 min. Remove the chicken to a cutting board and pull the meat apart with a fork to shred it. Add meat back to the tomato mixture. Stir in the cilantro paste and lime juice and blend evenly. Taste and add salt to taste.
 
Put 1/2 cup rice in a bowl and ladle hot soup over it. Sprinkle the top of the soup with sharp cheddar shreds. Serve with crushed tostada shells. Serves 4.