A light and fresh soup that is perfect for spring!
For the soup:
For the Polenta (or cauliflower rice, click here for recipe)
Warm chicken stock on stove.
Remove the stems and seeds from the arbol chilies.
Heat 2 olive oil in a Dutch oven over medium heat. Cook the peppers until you hear them “pop”. Remove the peppers from the pan, leaving the oil.
Place the chilies and tomatoes in a Vitamix or blender and add 2 cups of the warm chicken stock. Blend until smooth (about 2 minutes) and set aside.
In a Dutch oven, over medium heat, cook the onions for about 8 minutes, until soft. Add the chopped garlic and cook for another 1 minutes. (If the onions are getting too brown too fast, you can reduce heat slightly.)
Pour in the blended mixture, remaining chicken stock, and add the bay leaf. Simmer for 30 minutes.
After simmering the soup for 30 minutes, add the shredded chicken and the lime juice. Simmer for another 3 mintues.
Make the polenta last. (Or cauliflower rice.) In a medium saucepan, bring 2 cups chicken stock to a boil.
Once the stock is boiling, stir in the polenta, butter and salt, stirring consistently until thick and creamy. This should only take about 3 mintues.
Spoon polenta/cauliflower rice into a bowl and ladle soup over it. Then garnish with shredded cabbage, sliced avocado, onions, cilantro (or parsley), radish slices and lime wedges.