I am the self proclaimed queen of chicken soup.

Ok perhaps thats a little presumptuous, but I do make a few mean varieties of the above mentioned dish. I have an Indian inspired one that is savory and delish, one that celebrates sweet potatoes and Swiss chard and my latest invention, which I’ve aptly given the above mentioned name because it has flavors used throughout Latin America. You will need some spices, the amount you are using will not be hot- just flavorful.

Don’t let the fancy nomenclature above keep you from attempting this recipe- it uses a rotisserie chicken. and It is EASY. If you do not have a rotisserie chicken, use cooked chicken. Make a big batch and keep it in the fridge for the week- great for lunches,  cold  winter days and it will cure any illness ( there I go being bombastic again).

1 rotisserie chicken- meat removed and set aside

1 16oz bag of mixed vegetables ( carrots, peas and green beans)

3-4 medium potatoes, peeled and cut into same size chunks ( about 2 cups)

I can of coconut milk

2.5 quarts chicken broth/stock

2 limes

large bunch of cilantro

4 ( or more) cloves of garlic , crushed and chopped finely

1 large onion,  small diced

Spices

1/2 tsp ground cumin

1/2 tsp ground cinnamon

1 tsp chipotle chilis or ground chipotle chili

1 tsp paprika

2 tsp smoked paprika

1 tsp black pepper

1 tsp ground coriander

salt to taste

 

Step one is to gather all your spices together, either on a plate or a small bowl. Chop those onions and smash and chop garlic finely. Remove chicken from bones and set aside. peel and cut up potatoes.

Add about 2 tablespoons oil to a large pot over medium  heat,  After it is hot, add the onions. This is the longest part of this recipe, I want you to  sauté these onions slowly until they turn a nice rich brown color. Sautéing onions until this stage makes them both sweet and savory and will give your soup a delicious flavor. You will not have chunks of onion floating around in your soup, they become part of the broth.  Do not rush and stir them often or they will cook unevenly or burn. Keep the heat at medium or lower depending on your stove.

After the onions are a nice rich brown color, quickly add the garlic and stir. The cooking of the garlic will take less than a minute and you must not leave it because burnt garlic is not tasty…

Add the spices and fry in the oil along with the garlic and onions. This also should only be for a quick moment- you do not want to burn this. This brings out the flavors of all those yummy spices!  Prepare for your family to bombard you with questions such as when can we eat and what is that delicious smell…tell them to be patient because you have only begun to create.

Add the chicken and stir it around in the oil to coat with all the spices, for about two minutes.  Add the broth and your frozen vegetables , salt to taste and slowly allow the soup to begin to boil.  Once boiling, I cook mine for 20-30 minutes then add the potatoes. If you add the potatoes when you add the vegetables you will have mushy potatoes and undercooked veggies…Cook until the potatoes are fork tender. Add the can of coconut milk and the juice of those limes. and stir Serve with a lime wedge and cilantro on top.

This chicken soup is delicious, warm and tasty. This soup is so easy you’ll make it again and again. If you make my Latin Inspired Chicken Soup please come back and let me know how it was! I’d love to hear from you.

Theresa