A savory, hearty chicken soup with mild heat. Serves 10.
Ingredients
- 2 boneless, skinless chicken breast, trimmed
- 6 cups chicken broth or stock
- 2 oz dry vermouth
- 2 oz apple cider vinegar
- 1 large onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, smashed and minced.
- 1 green bell pepper, cleaned, seeded and diced
- 2 tablespoon tomato paste
- 1 can diced tomato, 28 oz.
- 1 can black beans, drained, 15 oz
- 1 can whole kernel corn, drained, 15 oz
- 1 teaspoon chili powder
- 1 teaspoon ground oregano
- 1 teaspoon dried cilantro
- ½ teaspoon chipotle powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- Salt & pepper to taste
- Olive oil
Directions
In a 5 qt pot, heat olive oil over medium-high heat until shimmering. Meanwhile trim and dress chicken breasts, seasoning liberally with salt and ground black pepper. Sear breasts on both sides until golden brown, and a blonde fond has formed. Set aside.
Reduce heat and saute onion, celery and pepper until tender, about 6 minutes. Add garlic and saluted until fragrant, about 1 minute. Add tomato paste and combine, sauteing until deeply ruby colored and aromatic, about 3 minutes. Deglaze with vermouth, scraping up the fond and reduce liquid.
Add chicken broth, spices, vinegar, tomatoes with canning liquid, drained beans and drained corn. Stir to combine and raise heat to high until boiling, reduce heat to medium low and simmer 30 minutes.
While the soup comes to a boil, dice the chicken into bite sized cubes. Add the cubes to the soup in the last 10 to 15 minutes to warm through.
Serve over braised rice with a wedge of avocado, pinch of cheese, sprinkle of tortilla strips or dollop of sour cream.