Recipe: Mexican Chicken Soup (using chicken thighs)

MEXICAN CHICKEN SOUP

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, finely chopped
salt and pepper (to taste)
4 plum tomatoes, peeled, seeded, and
8 boneless skinless chicken thighs, excess fat removed
1 dried chipotle chili
8 cups chicken broth
2 tablespoons chopped fresh cilantro
2 scallions, finely chopped
2 ripe avocados

In a large flameproof casserole, heat the oil and cook the onion over medium heat, stirring often, for 5 minutes.

Add the garlic, carrot, salt, and pepper. Continue cooking for 8 minutes or until the vegetables begin to soften.

Stir in the tomatoes and cook for 2 minutes more.

Add the chicken to the pan and turn it over in the tomato mixture until it is opaque on the outside.

Add the chili and broth and bring to a boil. Lower the heat and simmer the soup for 30 minutes or until the chicken is very tender.

Use tongs to remove the chicken from the soup. Cut it into small pieces and return those to the pot. Stir in the cilantro and scallions.

Halve and seed the avocados. Cut them into 1/2-inch pieces and add them to the soup. Taste the broth for seasoning, add more salt and pepper if you like, and ladle into bowls. Serve at once.

Makes 4 servings
Source: Sheryl Julian and Julie Riven to the Boston Sunday Globe, May 14, 2000