Chicken and Vegetable Broth
As temperatures cool a bit and we begin our celebration of Hispanic Heritage Month in Southeast Texas, enjoy this take on a chicken soup from Mexico. You can find carrots, onions, and chicken at BFM to add some local and in-season flavors. Check out last week’s post, Making the Most of your Market Chicken for chicken broth instructions.
1 cup Green Beans
2 medium Carrots
2 TBS chopped white onion
1 garlic clove, chopped
1 TBS vegetable oil
6 Cups chicken broth
1/2 cup cooked chickpeas
2 large sprigs of epazote
2 chipoltle chillies, dried or canned, torn into strips
1 cup cooked shredded chicken
1 Avocado cubed
6 lime wedges
Trim the beans and cut them into two. Trip and scrape the carrots and cut them into rounds. Blend together the tomatoes, onion, and garlic. Heat the oil in a medium skillet, add the blended ingredients, and fry over medium heat for about 3 minutes.
Heat the chicken broth in a large saucepan, add the vegetables, chickpeas, and tomato mixture, and cook over medium heat until tender – about 15 minutes.
Add the epazote and chiles and cook for about 5 minutes more.
Serve the soup in deep bowls, adding some of the shredded chicken and topping with avocado. Lime wedges are passed separately.
Recipe by Dianna Kennedy, The Essential Cuisines of Mexico