well i am now. i used to be rather indifferent. but i find as i get older, i’m liking more and more things i didn’t before. i might even be into eating okra by the time i’m 45 (okay that’s stretching it a bit as that’s the only vegetable i truly hate but you know what i mean). but with a can leftover from those utterly delicious chipotle chicken clubs, i was delighted to find that one of the regular columns in Every Day with Rachael Ray also used them, so no waste! i usually run pretty hot and cold on Daisy Martinez – there have been only a slim handful of recipes in her column, Mucho Gusto, that i’ve been truly interested in trying. this week – i definitely wanted to try her recipe for Mexican Chicken Lime Soup. it took me maybe 30 minutes (literally) to make it, even with frying up corn tortilla strips and strips of poblano strips. it is pretty spicy though, fair warning.
Mexican Chicken Lime Soup
recipe yanked from Daisy’s column in the September issue of Every Day with Rachael Ray
1/2 white onion, chopped
2 garlic cloves, minced
2 medium sized boneless, skinless chicken breasts or thighs, cut into small strips
3 canned chipotle chilies, diced up, with a tablespoon or two of the adobo sauce
chicken broth (if i had to guess, i 3/4 of a box)
juice of 2 limes
salt and pepper
a couple of small poblanos roasted until blistered and cut into strips
tortilla chips or corn tortillas cut into triangles and fried
in a soup pot, heat the olive oil. sit in the onion and garlic, put the heat on low, and cook the onions until they’re golden. increase the heat, push the onions aside, and add in the chicken. salt and pepper this and cook it until the chicken is browned. stir in the chipotles and adobo sauce, then stir in the chicken broth. add the poblano strips. lower the heat again and let it simmer 15-20 minutes. stir in the cilantro and lime juice, check if it needs salt and pepper again. serve in bowls (duh) with avocado slices and tortilla chips. and maybe some queso fresco crumbled in there. just a little, though.