AZTEC SOUP
Provided by Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 36
Steps:
- To make Aztec Soup: In a large pot, heat the extra-virgin olive oil over medium heat. Add the garlic and saute for 2 minutes, until golden. Throw in the minced chipotles, red onion, cumin, smoked cayenne, smoked paprika, sea salt, freshly ground pepper and saute for 8 minutes. Deglaze the pot with chicken broth and add the tomatoes, Greek oregano, chicken meat and the sprig of epazote. Stir. Partially cover pot and simmer soup for about 40 minutes.
- Boil some salted water in a separate pot. Throw in the wild rice and simmer for 40 minutes. Strain.
- Heat a grill pan on medium-high heat. Brush some canola oil on the ears of corn. Grill the corn for a few seconds on all sides until marked. Slice off the corn niblets. Add the corn, wild rice, and cooked black beans to the soup. Season the soup with brown sugar, sea salt, freshly ground pepper and coriander (cilantro) to taste.
- Serve this soup with a dollop of creme fraiche, crispy tortillas and a squirt of fresh lime juice.
- To make 'Liquid Gold' Chicken Broth: Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes. Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil.
- Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns.
- Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours.
- Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside.
- Refrigerate the broth overnight. Slip a sharp knife around the edges of solidified chicken fat and discard.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Prakash Kalauni
[email protected]This soup is also great for freezing. I like to make a big batch and then freeze it in individual containers. That way, I always have a healthy and delicious meal on hand.
Serwan kamal
[email protected]I like to add a dollop of sour cream or yogurt to each bowl of soup. It adds a nice richness and creaminess.
Batula Abdi
[email protected]This soup is a great way to use up leftover chicken or turkey. It's also a good option for a meatless meal.
santosh shrestha
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the spices help to warm you up.
RK ASHIK
[email protected]I made this soup for a party and it was a big hit! Everyone loved the unique flavor and the soup was gone in no time.
Kameren Steele
[email protected]I'm not a huge fan of spicy food, but this soup was surprisingly mild. The flavors were well-balanced and the soup was very filling.
Rebohile Letsoisa
[email protected]This was my first time making Aztec soup and it was a success! The soup was flavorful and had just the right amount of heat.
Jim Akter
[email protected]This soup was easy to make and so delicious! I love the smoky flavor from the chipotle peppers.
Cole Carter
[email protected]I followed the recipe exactly and the soup turned out great! It was a little spicy for my taste, but I just added a little less chili powder next time.
Ganesh Junu
[email protected]This Aztec soup was a hit! The combination of flavors was amazing and the soup was so hearty and filling. I will definitely be making this again.