Tuesday, June 26, 2012

Spicy Chicken Soup


Usually after phone calls from home I have a few new ideas to tamper with in the kitchen. It can be a frosting, a sauce, or ways to vary up a cake, but there's generally some new idea that inspires me to duplicate a family recipe or try something new. This recipe was adopted from my grandmother who makes this particular soup if someone is feeling a bit under-the-weather. The sinus-clearing spice blend really does its job! It is very simple to make and even if perfectly health, it is a nice toasty addition to add to a colder evening.

Servings: ~3 Cups
Prep Time: 25 Minutes

2 Chicken Breasts, Cubed
1 Teaspoon Adobo All-Purpose Seasoning
 1 1/2 Tablespoons Extra Virgin Olive oil, for sautéing
2 1/2 Cups Chicken Stock
1 Jalapeno, Medium, Whole
1/3 Onion, Large, White
1 Tomato, Small
1 Garlic Clove
3 Sprigs Cilantro

Puree jalapeno, onion, tomato, garlic, and cilantro in a food processor until well-blended. It should resemble a paste. Set aside.

Pan-sear chicken in oil and adobo seasoning until browned slightly over medium heat. Note - To add to the sauciness of the soup, I added 1 Tablespoon of adobo paste, also found in the local grocery store.

Pour chicken broth in with chicken and stir in processed ingredients. Simmer for 10-15 minutes at a low-medium or until spice is at a comfortable level. Enjoy!!

Note - If using beef, exchange chicken broth for beef in the recipe. No salt is needed, but if desired, us sparingly. Use more spices if wanting the soup to pack a greater punch, other vegetables and starches can be tossed in (carrots, celery, potatoes, etc.) to make for a heartier meal.

Nutrition Info (1 cup)
Calories 228, Total Fat 11.3g, Sat. Fat 1.8g, Cholest. 65mg, Sodium 954.5mg, Carb. 4.3g, Fiber 0.9g, Sugars 2.3g, Protein 30.7g

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