Spicy Chicken Soup
This is for when you're feeling very much under the weather. I like it because the added peppers make it an excellent decongestant.
One chicken breast and one thigh-drumstick or two thigh-drumsticks, bone in* (skinless optional)
2 tbsp extra-virgin olive oil
1 or 2 large cloves garlic, minced or pureed
1 cup diced hot onion (the more you cry when chopping an onion, the hotter it is)
1 cup diced green pepper
4 to 6 pear tomatoes, seeded and diced (if you want your soup thicker, add a tablespoon of tomato paste)
1/4 cup chopped fresh cilantro (or 1 tbsp dried)
1/8 tsp combined fresh-ground black pepper and cayenne pepper (or chili powder)
1 bay leaf
sprinkling of dried oregano
salt
water
tortilla chips or croutons (optional)
lime wedges (optional)
Brown the chicken in the olive oil. When cooked halfway add the garlic, onion and spices, and brown until the onion becomes translucent. Add the peppers, tomatoes, herbs and 1-1/2 quarts water.
Simmer for 10 minutes, then remove chicken and strip the meat from the bones and skin. Add meat back to pot, check for seasoning and add salt to taste. (Remember, if you're eating it with tortilla or corn chips you need less salt than you would usually put in your soup!) It should be spicy, not infernal, unless of course you like pain...
Simmer 5 more minutes, turn off stove and let the soup cool just enough for it to be edible without burning the bejeezus outta your tongue.
Place a handful of tortilla or corn chips in the bottom of your bowl and spoon the soup over them. Serve with lime wedges and more chips. Serves 2 to 4 persons.
*The bones are there to richen the stock. Boneless chicken makes a weaker soup. I prefer it with the skin on as well, for the taste it gives the broth. You can always let it cool and skim off the excess fat.
One chicken breast and one thigh-drumstick or two thigh-drumsticks, bone in* (skinless optional)
2 tbsp extra-virgin olive oil
1 or 2 large cloves garlic, minced or pureed
1 cup diced hot onion (the more you cry when chopping an onion, the hotter it is)
1 cup diced green pepper
4 to 6 pear tomatoes, seeded and diced (if you want your soup thicker, add a tablespoon of tomato paste)
1/4 cup chopped fresh cilantro (or 1 tbsp dried)
1/8 tsp combined fresh-ground black pepper and cayenne pepper (or chili powder)
1 bay leaf
sprinkling of dried oregano
salt
water
tortilla chips or croutons (optional)
lime wedges (optional)
Brown the chicken in the olive oil. When cooked halfway add the garlic, onion and spices, and brown until the onion becomes translucent. Add the peppers, tomatoes, herbs and 1-1/2 quarts water.
Simmer for 10 minutes, then remove chicken and strip the meat from the bones and skin. Add meat back to pot, check for seasoning and add salt to taste. (Remember, if you're eating it with tortilla or corn chips you need less salt than you would usually put in your soup!) It should be spicy, not infernal, unless of course you like pain...
Simmer 5 more minutes, turn off stove and let the soup cool just enough for it to be edible without burning the bejeezus outta your tongue.
Place a handful of tortilla or corn chips in the bottom of your bowl and spoon the soup over them. Serve with lime wedges and more chips. Serves 2 to 4 persons.
*The bones are there to richen the stock. Boneless chicken makes a weaker soup. I prefer it with the skin on as well, for the taste it gives the broth. You can always let it cool and skim off the excess fat.