As I wrote the title of this post I just realized I had made another version of 3 C soup. If you want to see the other one check out my Chorizo, Chickpea and Collard Green Soup.
Anyway, let’s get back to this post though. I’m not sure if I can properly express the deliciousness of this soup. The picture certainly doesn’t do it justice.
Seriously – this soup is delicious. It’s so…so…so…good.
Now I know I saw that about a lot of things but 1) I don’t post things that are horribly bad (and yes I’ve had some dinner disasters) and 2)I try to be pretty fair in my assessments.
That being said, this soup is seriously tasty. As in, you should probably make this, like, now.
Think of this as a kicked up Mexican style chicken soup with its roots in the oh so infamous garbage soup world (as in – it uses all those bits and pieces you have laying around). Basically we’re throwing in everything but the kitchen sink.
To build a flavor base I used cilantro, tomato, chipotle chilies, garlic and onions. For fun mix-ins and bulk I also added in carrots, corn, chickpeas and a potato.
Definitely serve with limes to squeeze into each bowl right before serving. I’ll admit, I’m usually the person that skips garnishes like this but it really kicks up the flavor and adds a wonderful fresh tart note.
Also for the spice fanatics I highly recommend a few dashes of chipotle hot sauce stirred in to the individual bowls at the table.
This can be either 6 or 8 servings, either way it's extremely filling. For more of a one dish meal, make 6 servings. To spread it out a bit, feel free to serve with a side salad. The calorie count is for 6 servings.
- 7 cups chicken stock
- 1 lb bone-in chicken thighs (de-skinned)
- 1 bay leaf
- ¼ large onion, cut into a wedge
- 1 clove
- 2 cilantro sprigs
- 4 medium to large roma tomatoes
- 1 Tbsp olive oil
- ¾ large onion, finely diced
- 3 cloves of garlic, minced
- 4 green onions, white and light green parts finely chopped; dark green parts sliced and reserved to garnish
- ½ cup shredded carrots
- ½ cup frozen corn, defrosted
- 1 large potato, peeled and diced into ¼ in cubes
- 2 – 4 chipotle chilies, minced + 2 – 4 tsp adobo sauce
- 1 cup cooked chickpeas, rinsed and drained
- 2 cilantro sprigs
- Salt and Pepper, to taste
- 2 limes, cut into 8 wedges each
- Place the chicken thighs in a large stockpot. Pour chicken stock over. Push the clove into the onion and put into pot. Add in cilantro and bay leaf.
- Slowly bring to a boil over medium heat, reduce to low and simmer for 10 - 12 minutes until chicken is cooked. Remove chicken to a plate.
- Strain the stock (there should be about 6 cups left) and skim any fat from the top.
- Shred chicken and discard the bones.
- Preheat broiler. Broil the tomatoes about 10 minutes until nicely browned then puree in a blender.
- Wipe out the stockpot. Heat 1 Tbsp olive oil over medium. Sauté the garlic, onion, and the white and light green parts of the greens onion about 5 minutes until light browned. Turn the heat to high and add the pureed tomato. Cook about 5 more minutes or until thick.
- Stir in chicken stock, carrot, chipotle chilies, adobo sauce and potato and cook for 6 – 8 minutes. Add in the shredded chicken, chickpeas, cilantro and corn and continue to simmer the soup another 5 – 10 minutes until the veggies are tender. Add in salt and pepper to taste.
- Before serving, remove and discard the cilantro sprigs. Divide among 6 or 8 bowl and garnish with green onions and lime wedges.