MEXICAN CHICKEN SOUP
- Whack to pieces a whole chicken and dredge it in cumin, coriander and a good quality chile powder, salt and pepper
- Pan fry it and set aside. Don't throw juices out.
- Saute sliced onion and smashed garlic in pan the chicken was fried in. As much as you like. I add one medium onion and several cloves of garlic. Add olive oil if needed. Add one can of diced tomato and cook until that raw taste is gone. Add mild pepper like the canned chiles in the 'imported' section at Publix and add to pot.
- Add chicken back to pot with juices.
- Add a very good broth- I like Imagine Chicken Broth that's organic or I will use what I made at another time. Like 4 cups. Then add another 3 cups or so of water...
Bring to slow simmer. DO NOT LET IT BOIL ON HIGH! It's very important that you don't break the proteins apart in a broth or it becomes cloudy. You want this on a verrrry gentle simmer....
I roast either butternut, sweet potato or acorn squash just to the firm stage. Cut into chunks and set aside while chicken cooks.
**When the chicken is done (it will start to fall off the bone. Don't over cook it!) add the vegetable of choice plus plenty of fresh lime juice and cilantro, salt (try using a nicer salt than the fine grained crap: kosher or thicker sea salt better) and fresh ground pepper to taste.**
As an accoutrement:
- chunks of avocado
- toasted pumpkin seeds
- cilantro
- dollop light sour cream or greek yogurt
- fresh tortilla strips: I used the corn/flour blend that I fried quickly.
Yum.