Thursday, 19 June 2014

MEXICAN STYLE CHICKEN and TOMATO SOUP


Winter is just upon us here in Adelaide . Once again it is time to warm up with  a bowl full of comfort, health and happiness. The refreshing chill in the air , the winter sun, a warm shower on a cold winter night and one-pot wonders bubbling away on the stove  is sheer happiness to me after a long day.. Winter is the season of soups, casseroles, curries, roasts and the like. What's your winter comfort food? We would love to know about it.


Today's post is the Mexican Style Chicken and Tomato Soup. It is a very simple to follow recipe packed full of flavours. This is an absolute kid and family friendly too. This recipe should yield 4 generous servings.

You will need :

6 Chicken Wings (skin on)- you may remove skin if you like.
2-3 canned diced tomatoes
1 large red capsicum roasted( see step 1)
4-5 spring onions finely chopped
2 cloves of garlic crushed
1/4 cup button mushrooms, sliced.
1-2 tablespoon of olive oil/ or butter/ or any white cooking oil
coriander leaves a bunch (roots removed, stems and leaves finely chopped, some leaves set aside for garnishing)
1-2 teaspoon dried parsley
2-3 Chicken stock cubes/2-3 teaspoons of stock powder
Chilli flakes ( as much as you dare!) - not recommended for kids version of the soup
400 ml or 4 cups of water or stock (if not using ready to use stock powder).
Salt and pepper to season
Feta Cheese to garnish
Lemon juice to finish.
Some crusty bread or corn chips to serve.


Method:

Step1:Preheat Oven to 200 degrees. Place your Red Capsicum in a baking dish, drizzle olive oil and roast at 200 degrees until the skin starts to blacken and ready to peel off. This should take around 30 mins or so.
 
Step 2:Meanwhile heat a pan ( I used my very reliable pressure pan) with butter or olive oil, start by frying the spring onions, chopped corianders, crushed garlic, chilli flakes  (if using). Sauté for 2 minutes or so.
 
Step 3: Add the sliced mushrooms and cook until the mushrooms start to soften and loose colour.
 
Step 4:Add the chicken wings and let the skin brown a little. The flame should be medium at this stage.
 
Step 5:Once the wings start to brown, add in the canned tomatoes, add stock powder, water or chicken stock if using. Give all a good stir, cover and cook until the wings have cooked thoroughly. You will know when the meat separates from the bones.
 
Since I used a pressure pan I cooked until 3 whistles. Turn off heat and let the pressure reduce on its own. 
 
Step 6: By this time the capsicum should be ready to be removed from the oven. Carefully remove the baking dish from the oven using an oven gloves. The capsicum should look very tender and it should be quite easy to peel off the skin.
 
Allow the capsicum to cool and then remove skin and finely slice or chop it.  
 
Add the roasted capsicum including any juice or oil from roasting into already prepared soup in pan and mix gently.
 
Dish out your soup, season with salt and pepper, squirt of lemon juice and garnish with the crumbed feta cheese, more coriander and chilli. You may even use grated or shaved parmesan cheese for garnishing. Be mindful of the amount of salt you use to season, as feta cheese is quite salty and chicken stock will also have good amount of salt content.

 
For a kid friendly option just leave out the chillies and your little ones will love it. The juicy and succulent chicken wings steal the show!
 
To make it more appealing serve with some crusty bread, or some Mexican corn chips to munch on.
 
Alternatively, if you prefer to have a smooth blended texture that is fine too.. although I like it as is. Remove the bones from the chicken and blend everything together. To add extra body to your soup or to achieve a thick soupy consistency add potatoes, or rice or pasta while cooking and blend before serving. Garnish as in above.
 

Enjoy and have a wonderful weekend !

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With deep care
 

EAT as you LIKE


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http://eatasulike.blogspot.com.au/2014/01/roasted-red-capsicum-and-butternut-soup_21.html

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