Mexican Chicken Vegetable Soup with Cocoa
From Recipes from the Night Kitchen by Sally Nirenberg
Adapted by: :Pat Hanneman 1998-Mar
Servings: 3

1 tablespoon all-purpose flour
1 1/2 teaspoons olive oil
3 cloves garlic -- minced
salt as needed
coarsely ground pepper to taste
1 shallot -- diced
1 (3 and 3.25 oz.) skinless, boneless, chicken breast half, chopped
1/2 teaspoon unsweetened cocoa powder*
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
4 cups juice from tomatoes PLUS water and/or chicken base
1 1/2 cups chopped tomatoes**
3/4 cup mixed vegetables***
1/8 teaspoon red pepper flakes
1 teaspoon dried parsley
3 tablespoons chopped fresh cilantro or to taste

Drain the tomatoes, catching the liquid in a 4 cup measure. Add water to the tomato juice to a level 4 cups. Add 1 1/2 Tsp. concentrated soup base or bouillon. Set aside.

Heat a heavy-bottomed, non-stick soup pot over moderate to low heat. Add the flour and cook, stirring, until lightly brown. Immediately remove the flour from the pan, transferring to a plate to cool.

Heat oil over medium heat in the pan. Add garlic and shallots and cook, until golden, about 10 minutes.

Add the chicken pieces and saute until done (about 5 to 8 minutes).

Stir in the browned flour, the cumin, and the cocoa, stir to moisten and cook for about 1 minute; do not burn. Add the liquid for the soup very gradually, whisking with each addition. Add vegetables and red pepper flakes and parsley. Bring just to a boil. Reduce heat to low simmer for 20 minutes or to taste.

Add fresh cilantro (or fresh parsley), stir, and warm through. Serve.

*The cocoa is very very subtle. It's more an after taste.
**No-salt added stewed tomatoes
***Mexican Vegetable medley includes corn, red and green bell pepper, black beans, celery.