Did you ever taste something so good that you wanted to eat it even when you aren't hungry? This soup falls into that category. I found myself coming home during the week at lunchtime and waiting around the house to get hungry, JUST TO HAVE A BOWL OF THIS SOUP! Crazy, right?
This soup was a hit with everyone who tasted it. The recipe makes a nice large batch, so there should be plenty leftover. The key to making the leftovers as good as the original, is to keep plenty of the toppings on handy. Chopped cilantro can be stored in an airtight plastic bag for a couple of days. Of, but the entire bunch in a glass of water (like you would do with cut flowers), and just snip off what you need. When you store fresh herbs with the exposed stems in a glass of water, they will stay fresh for up to a week on your kitchen counter.
(courtesy of Nadia G.)
2 tablespoons extra-virgin olive oil
1 clove garlic, smashed
2 dried chipotle peppers, reconstituted and minced**
1 red onion, diced
1 small pinch cumin
1 small pinch smoked cayenne
1 small pinch smoked paprika
Pinch sea salt and freshly ground black pepper
5 cups chicken broth or 'Liquid Gold' Chicken Broth, recipe follows
1 cup organic canned tomatoes, hand-crushed (recommended: San Marzano)***
1 big pinch Greek oregano
1 cup hand-picked cooked chicken meat
1/2 cup wild rice
1 tablespoon canola oil
2 ears corn
1 cup cooked black beans
Pinch brown sugar
Handful fresh coriander (cilantro), minced
Dollop sour cream
1 cup crushed tortilla chips
1 lime, quartered
'Liquid Gold' Chicken Broth
3 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
3 red onions, coarsely chopped
3 carrots, coarsely chopped
3 ribs celery, coarsely chopped
Big pinch sea salt and freshly ground black pepper
1 whole organic chicken, cut in pieces
1 pint organic chicken bones
1/3 cup chopped fresh parsley
1/3 cup celery leaves
1 bay leaf
1 sprig fresh thyme
1 sprig fresh tarragon
5 whole black peppercorns
In a large pot, heat the extra-virgin olive oil over medium heat. Add the garlic and saute for 2 minutes, until golden. Throw in the minced chipotles, red onion, cumin, smoked cayenne, smoked paprika, sea salt, freshly ground pepper and saute for 8 minutes.
Deglaze the pot with chicken broth and add the tomatoes, Greek oregano, chicken meat and the sprig of epazote. Stir. Partially cover pot and simmer soup for about 40 minutes.
Boil some salted water in a separate pot. Throw in the wild rice and simmer for 40 minutes. Strain.
Heat a grill pan on medium-high heat. Brush some canola oil on the ears of corn. Grill the corn for a few seconds on all sides until marked. Slice off the corn niblets. Add the corn, wild rice, and cooked black beans to the soup. Season the soup with brown sugar, sea salt, freshly ground pepper and coriander (cilantro) to taste.
Serve this soup with a dollop of creme fraiche, crispy tortillas and a squirt of fresh lime juice.
Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes.
Directions for Chicken Broth:
Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil.
Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns.
Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours.
Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside to use in the soup.
** I used the canned chipoltes that you find in the grocery store in adobe sauce
*** I like the fire-roasted tomatoes