My family is not really big on soups. But my hubby does like a good chicken soup. Right now he is under the weather so I made him this. It turned out pretty good, but did need quite a bit more salt after it was finished (& I put the teaspoon it called for & I know the broth had salt as well).
Crock-Pot Mexican Chicken Soup
Broth:
2 onions, chopped
4 stalks celery, chopped
2 carrots, peeled & chopped
2 sprigs cilantro (we REALLY like cilantro, so I actually put a whole fistful in)
1 hot chili pepper, seeded & chopped (I didn't have one on hand, so I used a little cayenne pepper powder)
10 whole peppercorns
1 teaspoon salt
2 half chicken breasts
1 (10 oz) can condensed chicken broth
5 cups water
Topping:
1/2 Cup whipping cream
1 Tablespoon cumin seeds, toasted & ground
2 small avocados, sliced
lime juice
finely chopped cilantro
*In slow cooker stoneware, combine broth ingredients. Cover & cook on low for 6 hours or on high for 3 hours
*Lift out chicken & shred meat
*Strain the broth & discard solids
*Combine strained broth & shredded chicken back in crock pot & set to warm if not eating immediately
Topping:
*in a bowl, whip cream & beat in cumin seeds & set aside
*when you ladle soup into bowls, lay avocado strips ontop & sprinkle with lime juice
*top with a dollop of cream & garnish with cilantro.
Note 1: I did not do the topping part. My hubby can't have cream (no dairy) & he dislikes cumin; we didn't have avocado in the house & I honestly forgot about the lime juice & chopped cilantro (I have mentioned that I have a toddler, right??)
Note 2: hubby found the veggies I had strained out of the broth (I had just left them sitting in a bowl) & added them back to the soup & he said it was even better that way, LOL
No comments:
Post a Comment