Thursday, October 4, 2012

Chicken Taco Soup

Extended Shelf Life for: Tomatoes, Peppers, Onions, Avocados, Limes
If I am truthful, I will let you know that I remember very little about the true way in which this soup came together and as is incredibly common in this kitchen, I have no idea what amount of what went in or stayed out, etc. And I realize that makes me a poor food blogger. But here's the thing, I believe, that sometimes in the kitchen, the most important thing is knowing what goes together, to know your personal preference for how much broth to have compared to the density of other ingredients and above all else, I think what is important is to use what you have, to use it well and enjoy the results as they are...this was a delicious soup and I'm going to tell you what goes into, but as for how much and exact measurements, let go of that and just let it come together, it's a soup for goodness sake!

Inspired by Rachel Ray's recipe Mexican Chicken Lime Soup

 In a stock pot or dutch oven saute 1 chopped onion in a drizzle of olive oil until tender and translucent. Add 2-3 (or more) minced Garlic Cloves and 1 minced pepper of choice (or a couple and a variety if you like spice - we have handy-dandy roasted jalapeno ice cubes which I added at the end), saute for a couple of minutes, then push to the side. Add additional olive oil if needed and begin cooking 4-6 Chicken Breasts until juices run clear. At this point, I like to take a pair of kitchen sheers and a fork and cut the breasts into bite size pieces. Add 2-cups Home Made (or store bought) Chicken Broth to the pot and bring to a boil. Run about 10 tomatoes through a juicer (but not on the juicer mode...more like mincing/blending mode) or blender and add to boiling broth. Adjust liquid according to personal preference by adding water or broth. Season with, lime juice, salt, pepper, cayenne, chili powder and cumin. Scoop into bowls top with Shredded Cheddar Cheese and slices of Avocado (or mashed avocado if they're a little ripe ;)).

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