Tuesday, March 24, 2009

Soup to Heal

I have been plagued by a sinus bug the past few days and I have a recipe that never fails to clear me out and make me feel better, it is my version of Caldo Tlalpeno, or Mexican Chicken Soup. To let you know in advance this is not a recipe for those who cannot handle spicy. I grew up in Southern California and have been eating spicy foods for most of my life, it takes tons of heat before I am unable to eat something, this recipe does not push the threshold for me, but for those who find a jalapeno spicy, you are not going to like this dish.

1 32oz. carton of Organic Low Sodium Chicken Broth/Stock
1 can of chicken noodle soup
1-2 organic chicken breasts, diced into 1 inch cubes
1 tablespoon of olive oil
1-3 serrano peppers, sliced with seeds, how many you use depends on how spicy you want the soup
1 onion, diced
1 plum tomato, diced
2 carrots, sliced
2 tablespoon of fresh chopped cilantro
1-2 tablespoons of Tapatio
salt and pepper to season

Heat a large pot on low. Add chicken broth, onion, serranos, and the broth from one can of chicken noodle soup. Heat on low for around a half hour. While onions and serranos are cooking with broth heat a large skillet on high and add oil, before oil starts smoking, add chicken seasoned with salt and pepper, and brown for about 5-7 minutes. When chicken is done browning, add to broth mixture. Now is the time to taste the soup, if you do not feel that the soup is spicy enough, add some Tapatio, then bring soup to a boil, reduce heat, cover, and simmer on low for another half hour. To serve soup, in each bowl add a portion of tomatoes, carrots, and cilantro, pour soup over uncooked vegetables and serve.

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