Chicken and Rice Soup from Marge Poore
Sopa de Elote y PolloThis chile-flavored broth, brimming with corn, tomato, onion, and shredded chicken, is substantial enough for a light meal.
Ingrediënten
Makes 4 servings
- 2 tablespoons olive oil or vegetable oil
- ½ large white onion chopped
- 2 medium garlic cloves thinly sliced
- 2 teaspoons pure ancho or pasilla chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 4 plum tomatoes peeled and finely diced
- 4 cups canned fat-free reduced-sodium chicken broth
- ½ teaspoon salt or to taste
- 2 small skinless boneless chicken breast halves
- 1 cup fresh corn from about 1 ear or frozen corn kernels
- 2 green onions sliced crosswise
- Chopped fresh cilantro
- 1 lime cut into wedges
Instructies
- Heat the oil in a large heavy pot.
- Add the onion and cook, stirring, until the edges start to brown, 3 to 4 minutes.
- Add the garlic, chili powder, cumin, oregano, and tomatoes.
- Cook, stirring frequently, until the tomato juices have evaporated and the mixture is almost dry, 3 to 4 minutes.
- Add the broth and salt.
- Bring to a boil.
- Add the chicken.
- Cover the pan, reduce the heat to low, and simmer until the chicken is cooked through, about 10 minutes.
- Using tongs, remove the chicken breasts, cool, then shred the meat.
- Add the corn and green onions.
- Cook 3 minutes.
- Return the chicken to the pan and cook 3 more minutes.
Notes / Tips / Wine Advice:
Serve hot, garnished with chopped cilantro and lime wedges.
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