Chicken Chili Soup: A Comforting and Nourishing Dish
A heartwarming and flavorful soup inspired by traditional home cooking
A heartwarming and flavorful soup inspired by traditional home cooking
- 4 cups chicken broth
- black pepper to taste
- fresh cilantro
- diced avocado
- 1 tablespoon dried oregano
- 1/4 teaspoon cayenne pepper
- 3 cups chicken breast cooked and chopped (i used leftover grilled chicken breast)
- 1 onion, diced
- 4 garlic cloves minced
- 1 jalapeno or fresno pepper seeds removed and finely diced
- 2 – 4 oz cans of diced green chilis
- 2 tbsps olive oil
- 2 tsps ground cumin
- Carbohydrate 7.61612579007278 g
- Cholesterol 513.76 mg
- Fat 108.396839375016 g
- Fiber 0.956612508708522 g
- Protein 132.213967500018 g
- Saturated Fat 29.8069010416709 g
- Serving Size 1 1 Recipe (752g)
- Sodium 564.205833333357 mg
- Sugar 6.65951328136426 g
- Trans Fat 8.89209597916937 g
- Calories 1567 calories
Step-by-step
- In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender.
- Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper.
- Stir together and add the chicken broth.
- Bring to a boil, turn down to medium low, and simmer for 10 minutes.
- Add the chicken and cook for another 5 minutes.
- Serve with fresh cilantro and avocado.
- Enjoy!
Aromatics and Heat Control
Sweat the onions, minced garlic, and diced jalapeño in olive oil using a heavy-bottomed Dutch oven or large soup pan to distribute heat evenly and prevent scorching. Cook these vegetables over medium heat until the onions turn translucent and soft, which indicates the release of their natural sugars. Add the ground cumin, dried oregano, cayenne pepper, and black pepper directly into the hot oil and aromatics mixture for 30 seconds. Toasting dry spices in fat awakens fat-soluble compounds, deepening the base flavor profile before any liquid enters the pot.Simmering and Protein Integration
Pour in four cups of chicken broth and bring the liquid to a rolling boil before immediately reducing the heat to medium-low. Simmer this base for 10 minutes to allow the green chilis and spices to meld into a cohesive stock. Incorporate the pre-cooked, chopped chicken breast during the final five minutes of simmering. Introducing pre-cooked poultry late prevents the meat from tightening further and turning stringy in the hot broth.Equipment and Repurposing Leftovers
Deploy a sharp chef knife to finely mince the pepper and garlic so that heat distributes uniformly without large chunks interrupting the texture. Utilize leftover grilled proteins efficiently when fresh meat is unavailable, matching the chop size to roughly half an inch for easy spoonfuls. Store any finished soup in an airtight container in the refrigerator for up to three days, noting that the cumin flavor deepens considerably by day two.
