Chicken Soup

With a title like that, this post could be about cheering someone up or someone being sick. Or enlightening the soul. Well...it isn't about any of those. So enough of the suspense....it is literally about chicken soup. A recipe that I highly recommend you try.




Latin Chicken Soup
Makes about 8 cups

1 T vegetable oil
2 chopped garlic cloves
2 medium carrots, chopped
2 medium stalks celery, chopped
1 medium onion, chopped
1/2 jalapeno chili with seeds, thinly sliced
1 tsp. ground cumin
1 carton (32 oz) chicken broth (4 cups)
1 1/2 cups water
1 cup fresh corn kernals
2 T fresh lime juice
2 cups skinless rotisserie chicken meat
1/2 cup loosely packed fresh cilantro leaves, coarsely chopped
2 plum tomotoes, cut into 1/2-inch
1 ripe medium avocado, cut into 1/2-inch pieces
lime wedges
tortilla chips

1. In 5-6 quart saucepot, heat oil over low heat until hot. Add garlic, carrots, celery, onions, and jalapeno. Cook, uncovered 8-10 minutes or until vegetables are tender, stirring frequently. Add cumin and cook 30 seconds stirring frequently. Add broth and water to vegetable mixure: cover saucepot and heat to boiling over high heat.

2. Stir corn, lime juice, chicken pieces, and chopped cilantro into broth mixture in saucepot; heat to boiling over high heat. Remove saucepot from heat; stir in chopped tomatoes.

3. Ladle soup into 4 warm large soup bowls; sprinkle with avocado pieces. Serve with lime wedges to squeeze over soup. Accompany with tortilla chips to crush into soup if you like.