Well, that's enough about yesterday, today I made Mexican chicken soup from a Food Network Magazine recipe. Everything was going fine until I had to add my canned tomatoes. I didn't realize that it was a can of cooked plum tomatoes, not diced ones. So after I dumped the entire can in, I had to scoop them out and cut them up. Whoops! Other than that snafu, it turned out pretty good, though a little under-seasoned. Perhaps after a day, the flavors will strengthen and be better as leftovers!
|Step 1: Chicken broth, celery, onions, and spices.|
|Step 2: Add tomatoes and green chiles.|
|Accidental step: Cut up all the tomatoes.|
|Finished product: Add chicken and cilantro!|
Mexican Chicken Soup
2 Tbsp. canola oil
1 medium onion, chopped
1 rib celery, chopped
2 garlic cloves, minced
1 Tbsp. chili powder
1 tsp. ground cumin
6 cups chicken broth
1 (4 oz.) can green chiles
1 (15 oz.) can corn
1 (15 oz.) can whole peeled tomatoes, chopped
1 tsp. oregano
1 cup cooked chicken breast, shredded
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and Pepper, to taste
Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin; cook until the onion turns translucent, about five minutes. Add the chicken broth, bring to a bowl. Reduce heat, summer, uncovered for about ten minutes. Add the green chiles, corn, tomatoes, and oregano; cook for another five minutes.
Take saucepan off heat and stir in chicken, cilantro, and lime juice. Season to taste, with salt and pepper.
Recipe adapted from Food Network