Description
Make this Spicy Chicken Soup for a delicious and soul satisfying meal.
Ingredients
FOR THE SPICY CHICKEN STOCK:
- 6 quarts water
- 3 to 4-pound whole chicken
- 3 celery stalks, halved
- 2 carrots, trimmed and halved
- 1 onion, quartered (leave the skin on to develop color)
- 1 bunch of cilantro or parsley (no need to trim)
- 7 dried chilies de arbol
- 3 dried guajillo chiles (optional)
- 1 jalapeno halved, seeds removed
- 1 head garlic, top end trimmed
- 1 small apple
- Kosher salt
- 1 teaspoon coriander
- 1 teaspoon whole peppercorns
- 3 dried bay leaves
FOR THE SOUP:
- 1 tablespoon butter
- 2 medium carrots, cut into coins
- 3 cups sliced cabbage
- 1 tablespoon tomato paste
- ½ teaspoon dried oregano
- 1 tablespoon chipotle in adobo sauce, chopped so finely it’ll melt into the dish
- 2 ½ quarts of spicy chicken stock
- 2 teaspoons kosher salt
- 2 cups shredded chicken from spicy stock, pulled off the bones
FOR GARNISH:
- Sliced avocado
- Chopped cilantro or parsley (optional)
- Green onions, sliced (optional)
- Lime wedges (optional)
- Tortilla strips, optional (see notes to make your own)
Instructions
FOR THE SPICY CHICKEN STOCK:
- Add all of the stock ingredients to a large stock pot. Bring to a boil over high heat.
- Reduce heat and simmer on low for 1 hour.
- Remove chicken from the pot and set aside for the next step. Discard the remaining veggies from the stock then pour it through a strainer into a bowl. Transfer to jars or a large container until you’re ready to make the soup.
- Note: The stock can be made ahead of time and kept in the fridge for a few days before you make the soup. Or frozen until you’re ready to use!
FOR THE SOUP:
- Pull the chicken from the breasts and thighs. For this soup, I prefer using the chicken breast meat only. Note: If you’ve previously made the stock and are making this soup on a different day, you can also add rotisserie chicken or cooked chicken breast to the soup.
- In a large soup pot, melt butter over medium-high heat. Add cabbage and a pinch of salt, and saute until the cabbage begins to wilt. Add carrots and cook 5-6 more minutes, reducing heat to medium if the cabbage starts to brown. Add tomato paste, oregano, and chipotle and stir to coat the vegetables. Cook a minute or so to caramelize the tomato paste.
- Add 1 cup of the spicy chicken stock and whisk everything together until everything is dissolved and well combined then add the remaining stock to the pot and salt to taste. Bring to a boil.
- Immediately add pulled chicken and reduce heat to a simmer. Cook 2 minutes to allow the flavors to blend.
- Serve topped with sliced avocado, fresh cilantro or parsley, sliced green onions, lime, and a handful of tortilla strips.
Notes
Tortilla strips:
- 24 fresh corn tortillas
- 1 – 2 cups light olive oil or any high heat oil
- Kosher salt
Make the Tortilla Strips:
Cut the tortillas into ¼-inch strips. To save time, stack 4 to 5 tortillas and cut them all at once.
In a fry pan, heat ½ cup oil over high heat until it’s shimmering and reaches 350°F. Reduce the heat to medium, add 1 cup of the tortilla strips, and fry until crisp and golden, 1 to 2 minutes.
Note: The amount of oil you need will depend on the size skillet you’re using. If it’s a smaller pan, you can start with ½ cup but a larger pan might need 1 cup to get started. You’re shallow frying the tortilla strips, and the key will be to go little by little.
Use a strainer spoon to transfer the tortilla strips to a paper towel-lined platter or baking sheet to drain, and season with a sprinkle of salt. Repeat with the remaining strips, testing the oil temperature between batches by frying one or two strips, and increasing the heat if necessary.
Nutrition
- Serving Size:
- Calories: 266
- Sugar: 12.8 g
- Sodium: 588.4 mg
- Fat: 5.2 g
- Carbohydrates: 30.4 g
- Protein: 25.9 g
- Cholesterol: 74 mg