Mexican Chicken Soup
Photography Aaron McLean.
This soup comes with an array of garnishes so diners can customize the flavours of each bowl. It is delicious served all year round.
Serves: 4-6
INGREDIENTS
1 dried Ancho Poblano Chilli (I used Tio Pablo brand)
1 cup boiling water
500 grams boneless, skin-off chicken thighs
2 tablespoons olive oil
1 each onion, carrot and large stalk celery, sliced
2 cloves garlic, crushed
1 tablespoon tomato paste
1 teaspoon ground allspice
1 teaspoon dried oregano
2 bay leaves
1 x 400 gram tin whole cherry tomatoes
3 cups chicken stock
1 x 400 gram tin black beans, drained and rinsed
2 tablespoons lime juice
small handful coriander, chopped
sea salt and freshly ground pepper
To serve
sliced avocado
thinly sliced radish
feta cheese
sliced fresh red chilli
corn chips
coriander leaves
METHOD
Break the chilli in half and soak in the boiling water for 10 minutes.
Slice the chicken into 1cm strips and season well. Heat the oil in a large saucepan over a high heat and cook the chicken for 5 minutes. It won’t be fully cooked. Remove with a slotted spoon to a bowl.
Add the onion, carrot and celery to the pan with a good pinch of salt and cook until tender, adding a splash of water if needed.
Drain the chilli, reserving the soaking water and discarding the seeds. Finely chop the soft chilli to a paste.
Add the chopped chilli, garlic, tomato paste, allspice, oregano and bay leaves and cook for 2 minutes.
Add the chicken and any resting juices to the pan along with the tomatoes, stock and reserved chilli soaking water. Season and bring to the boil then reduce the heat and simmer for 30 minutes. Add the black beans to heat through then stir in the lime juice and coriander just before serving.
To serve: Ladle the soup into bowls and top with your choice of garnishes.
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