April 30, 2015 § 50 Comments
Incredible wonderful Mexican soup. I found this recipe while scrolling through photographs on Food52 and just in time for Cinco de Mayo. It’s a matter of fact we cooked two different Mexican soups this week and I will be sharing the other one soon. Once again I am preoccupied and slightly obsessed with Mexican food. We have a tendency to get on this kick once or twice a year and it usually involves spicy soups, enchiladas, molé and various other spicy latin influenced foods.
This is such an invigorating soup. A bit spicy, but not too much. It’s very simple to put together once you have the ingredients prepped and ready to go. The recipe calls for the seeds to be remove from one jalapeño pepper but we removed only 1/2 the seeds to allow a little more heat, feel free to keep them all if you like it hot. The heat was just enough to linger for a moment until the next spirituous bite. Quinoa pasta may be used to keep it gluten free. If you do so we found it was best to pre-cook the quinoa pasta and rinse before adding to the soup just to prevent too much starch in the broth. Oh, and the three of us finished the whole pot of soup in one sitting. Yes, it’s delicious.
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 1/2 cup chopped celery
- 1 cup chopped carrot
- 4 garlic cloves finely chopped
- 1 pound skinless chicken breast
- 6 cups chicken stock
- 1 – 28 ounce can of roasted tomatoes
- 1 1/2 cups vermicelli noodles, angel hair or quinoa pasta broken in small pieces
- 1 jalapeno pepper (remove seeds) and mince
- 1/2 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt to taste
- 1 teaspoon freshly ground pepper
- 1 cup fresh cilantro roughly chopped
- 2 limes juiced
- cotija cheese
In dutch oven or soup pot, heat oil on medium heat and add onion, celery, carrots until onions are translucent. Add chopped garlic and jalapeño and stir about one more minute. Add tomatoes and stock and chicken and bring to boil. Once chicken is cooked, remove from pot, let cool and shred. Simmer on low heat and put chicken in pot and add noodles (pre-cooked and rinsed if using quinoa pasta), dry spices (salt, pepper, coriander, turmeric and cumin) and juice from two limes. Keep on low heat or remove from heat when noodles are cooked, about 5 minutes.
Serve with cilantro leaves, slices of lime and crumbled cotija cheese.