Warming Soup For The Soul

by Marjan

For no sound reason, I dread the first week of January. The first day of the year brings a sobering perspective of last year's hopes, dreams, aspirations, and the end to all our autumn and winter festivities. Onto planning yet another year with new resolutions and wishes for a better one than the one just passed. I wish I could just turn back time and commence planning my Halloween treats, Thanksgiving and Christmas dinner, parties and decoration. Luckily, cooking is still a source of joy for me no matter the time of year. This month, join me on a culinary travel around the world: first stop is south of the border, Mexico! To sooth my soul and lift my spirits, I'm going to prepare a large pot of one of my favorite soups: chicken pozole verde!


Chicken soup with a little heat has just enough kick to get me out of bed, into the kitchen and find joy in a comforting soup that will help me shed some of my Holiday weight and most importantly dance with robust flavors on my pallet. Chicken Soup For The Soul just met its match! Poblano and Serrano peppers, lime, cilantros and tomatillos elevate the flavors of your average chicken soup to extraordinary heights. The addition of hominy is optional; of course, I prefer to use this carbohydrate rich corn to add texture and nutrition to my soup. However, if you want to keep a low carb diet, this recipe is just as delicious without hominy.
Tangy, robots with flavor and intensity, this delicious diet soup might take your post-holiday blues away!
Cheers to that!
For more soup recipes to help you shed excess holiday weight, click here to try our delicious cabbage soup which is also easy to make and delicious!

Serves 6-8
Ingredients:
2 whole chicken breasts; bone and skin removed
8 cups of water (Organic chicken broth may be substituted for flavor; however, omit addition of salt)
1 tsp sea salt
1/4 teaspoon freshly ground black pepper
2 poblano peppers; seeded
1 lb. tomatillos
1 or 2 Serrano peppers; seeded
1 large lime juice and zest
1 bunch cilantro
1/2 teaspoon dried Mexican oregano
**optional 50 oz. canned hominy; drained from stored liquid
**optional garnish of chopped radishes or Mexican Cream

In a large stainless steel pot, bring to boil 8 cups of water. Cut chicken breast into bite size cubes and add to boiling hot water carefully. Stir in sea salt and black pepper and lower temperature to medium low once ingredients have boiled for 15 minutes.
Meanwhile, in a blender or food processor, combine poblano and Serrano peppers, tomatillos, cilantro and oregano. Blend until smooth liquid is rendered. If ingredients are too thick to blend, add 1/4 cup of water to help mix the ingredients. Pour green salsa to a large pan and over medium low heat, simmer ingredients until a deep green liquid develops (10 minutes). Stir occasionally to prevent settling and burning.
To the chicken broth, add cooked salsa and hominy. Stir all ingredients and add 1/4 cups of water at a time if soup is too thick to reach desired consistency. Add lime juice and zest and taste to add more salt if needed.
Serve in individual bowls with Mexican cream or chopped radishes for garnish.












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