Hearty Chicken Chipotle Soup

Hearty Chicken Chipotle Soup

Hello Everyone! Another week, another soup on the blog today! Just three more soupy recipes to go until the end of Winter Warmer Month, and gosh until the end of July as well! I can’t believe time has flown by that fast! It’s making me said because that basically means that I have about 2 weeks left in this beautiful city that I have called home for the past 4 and a half years. It’ll be heartbreaking to leave, but it’s time that I get my career life together and make that transition from uni life to a professional working life.

Hearty Chicken Chipotle Soup

Anyway, enough about how my life is and will be for the next few weeks/months/years, let’s get onto today’s recipe shall we? If you’ve read my previous blog post on my Moroccan Pumpkin Soup, you might remember me going on about how I can’t believe that they don’t sell chipotle peppers in any of the big grocery stores here in Sydney. Well, when I was out doing a quick shopping run at a with my friend Marissa (basically just buying extra ingredients to go with our dinner for that day), I tried my luck to see if the Asian store that we went to sold chipotle peppers. To my surprise, they did, canned and in adobo sauce as well! My reaction was sort of like a what the *bleep* is this for real kind of reaction. I even said to myself that I should’ve popped by this store before I went all Moroccan on my pumpkin soup, and this was honestly like 2 day after I had posted my pumpkin soup recipe. Since they had them in store, and only 4 cans remaining, I decided to buy a can and figure out ow I can use them for another recipe seeing as I practically went cuckoo trying to find these peppers.

Hearty Chicken Chipotle Soup Ingredients

Today I had actually scheduled a recipe for Cauliflower and Stilton Soup, but instead, seeing as I had the chipotle peppers, I decided to do a Hearty Chipotle Chicken Soup. The soup that I made is the exact definition of a Winter Warmer Soup; it had a nice kick to it from the chipotle peppers, and a lovely sweetness to it from the corn, while the beans and the chicken meat bulked the soup up. You can find the original recipe on Taste of Home. I’ve tweaked the method a bit as well as some of the ingredients for my recipe.

For the chicken broth, I bought 2 chicken carcasses from the butcher and boiled it together with some bay leaves, sea salt, black peppercorns, and ginger for about 45 minutes to an hour to get the flavour into the broth. I then shredded the meat from the carcasses and used them to bulk my soup up instead of using chicken breasts as the original recipe used. I also used fresh field grown gourmet tomatoes and roasted them over the gas stove to give it that flame-roasted flavour to them for my soup. Yes I probably picked the most time consuming way to make this soup, but it was all worth it in the end I believe. I completely forgot to deseed the chipotle peppers, as the original recipe stated, before adding them to the soup, but I’m glad I didn’t because, though it gave the soup a good kick, it wasn’t as spicy as I thought it be. If I had deseeded them, I don’t think they give the heat that I had with this dish.

Hearty Chicken Chipotle Soup Ingredients

PREP TIME 10 MINS | COOKING TIME 1 HOUR 20 MINS | SERVES 3-4

INGREDIENTS

  • 3 cups chicken broth
  • 3 small field grown gourmet tomatoes, flame-roasted and cut into chunks
  • 2-3 dried bay leaves
  • 2 large chicken carcasses, washed and cleaned thoroughly
  • 2 chipotle peppers in adobo sauce, sliced or minced
  • 2 ears of corn, cut from the cob
  • 2-3 garlic cloves, minced
  • 1 small red onion, diced
  • 1 can (400g) cannellini beans, drained
  • 2 tsp adobo sauce (from the chipotle peppers)
  • Fresh cilantro or coriander
  • Ground salt and black pepper to taste
  • Thickened cream or sour cream
  • Thumb-sized ginger, sliced
  • Whole black peppercorns

METHOD

  1. Add the chicken carcasses together with the bay leaves, ginger, salt, and whole black peppercorns, to a large pot with enough water to cover the chicken. Boil for about 45 minutes to an hour over medium-high heat. Remove the chicken carcasses from the broth and set aside to cool. Strain the broth into a bowl and discard the bay leaves, ginger, and peppercorns. Set aside for later.
  2. Once the chicken carcasses have cooled down, pull the meat from the chicken carcasses and shred to small pieces. Set aside.
  3. Heat the same pot over medium-high with a little bit of cooking oil. Sauté the garlic until golden brown and fragrant. Then add in the onions and cook until soft. Add in the shredded chicken pieces and season with a bit of salt and pepper. Give it a good mix and follow with the adobo sauce, chipotle peppers, cannellini beans, sweet corn, and tomatoes to the chicken mixture. Give it a good mix and let it cook further for about 5-6 minutes before adding the chicken broth in.
  4. Bring to a boil. Once boiling, bring the heat down to medium-low and let the soup simmer away for a further 10-15 minutes to ensure all the flavours blend together.
  5. Divide the soup equally into serving bowls (3 large bowls, or 4 small bowls) and top with a dollop of whipped thickened cream and fresh cilantro. Serve immediately and enjoy!

Hearty Chicken Chipotle Soup

Anyway, before I end this post, I would just like to share my experiences of how I’ve heard other people try to pronounce chipotle (chee-poat-lay). The very best, and even I still remember until now even if it’s been just about 2 years ago, I’ve heard chip-poh-lah-tay from Jack Harries (jacksgap) on YouTube when he was doing a chilli challenge with Jamie Oliver, also note the way they say jalapeño, jah-lah-pee-nose instead of HAH-lah-pen-yose.

BON APPÉTIT

– Ally xx

myTaste.com

South American Style Eggs with Fresh Tomato Salsa & Turkish Bread Roll

South American Style Eggs with Fresh Tomato Salsa & Turkish Bread Roll

For brunch yesterday I had planned to make a sandwich with my Turkish bread roll. I had bought some Hungarian salami, tomatoes, rocket leaves, and a spicy capsicum spread to go with it. When I actually started to gather the ingredients for my sandwich I realised I had an untouched carton of a dozen eggs, I then decided to poach an egg or two to go with my sandwich. I then also spotted chorizo sausages at the back of the refrigerator and I instantly wanted to fry those up too with some caramelised onions.

I then ended up completely changing what I had in mind as I started to chop up the ingredients. I slowly craved for scrambled eggs with chorizo on the side… And then I thought of those South American Style Eggs that I had at Café con Leche about a month ago. I stopped there – I scrapped the salami and decided scrambled eggs with chorizo it was! I didn’t want the bread to go stale as well so I ended up toasting those in the oven and having them with my lunch. I also wanted to use the tomato and rocket leaves I bought so I ended up making a fresh salsa with it. My simple sandwich turned into something so epically large that it left me 5-months pregnant with a food baby (an expression that I always use to describe a very good, but gluttonous, meal).

PREP TIME 10 MINS | COOKING TIME 10-15 MINS SERVES 1

INGREDIENTS

For the eggs:

  • 2 large free range eggs
  • 1 Mexican chorizo sausage, sliced
  • 2 tbsp milk
  • 1/2 spanish red onion, diced
  • 2 tbsp extra virgin olive oil
  • Ground salt and pepper

For the tomato salsa:

  • 1/2 large tomato, diced
  • 1/2 spanish red onion, diced
  • 1 lime, juiced
  • 2 tsp extra virgin olive oil
  • Handful rocket leaves
  • Ground salt and pepper
  • Turkish bread roll

METHOD

  1. For the tomato salsa, combine all of the ingredients in a small bowl and toss to mix. Let it sit for an hour for the flavours to infuse (this is entirely optional, I let mine to sit for about 10-15 minutes and it still tasted amazing).
  2. Preheat oven to 180C. Slice the bread roll in half and drizzle with olive oil. Place in the oven and toast for about 10 minutes or until golden brown (mine were a bit overdone only because I completely forgot about them in the oven).
  3. In a small bowl, whisk together the eggs and milk, and season with salt and pepper. Heat the oil in a medium-sized frying pan over medium heat. and sauté onions until soft, about 2 minutes. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Bring the heat down to medium-low and add he egg mixture and cook, stirring, about 3 minutes (or more depending on the desired firmness of the eggs). Transfer to serving plate with bread roll and tomato salsa.

South American Style Eggs with Fresh Tomato Salsa & Turkish Bread Roll

On a side note, while attempting to give this recipe a fancier name than just Scrambled Eggs with Chorizo, I came across a Spanish recipe called Migas con Chorizo. Migas meaning a dish of eggs scrambled with torn-up corn tortillas, with Chorizo sausages. I am definitely keeping this in mind the next time I want to make eggs with chorizo.

BON APPÉTIT

– Ally xx

myTaste.com