Yucatan - Style Chicken and Vegetable Soup

Submitted by Chef #vt4me

"A spicier version of chicken vegetable soup. Even better the next day. You might want to start with 1 chipotle for the heat factor. Wash hands after handling. Chipotles in adobo sauce are in the Mexican food section and leftover freezes well."

 

• Ready In: 40mins
• Ingredients: 15
• Yields: 8 cups
• Serves: 6

ingredients

• 1 large onion, chopped
• 3 -4 garlic cloves, chopped
• 1 tablespoon extra virgin olive oil
• 1 -2 chipotle chile in adobo, chopped (canned)
• 3 medium carrots, chopped
• 5 cups chicken broth or 5 cups turkey stock
• 2 cups coarsely chopped tomatoes
• 1⁄8 teaspoon kosher salt
• 1 lb chopped cooked chicken
• 2 medium zucchini, chopped
• 2 tablespoons chopped fresh cilantro

• optional garnish

• 1⁄3 cup sour cream
• 1 avocado, pitted, peeled, and chopped
• 1 lime, cut into wedges
• 2 tablespoons chopped fresh cilantro

directions

1. In a 4-quart Dutch oven, heat oil over medium-high heat.
2. Add onion, saute for 3 minutes.
3. Add garlic, and chipotle peppers. Cook and stir for 3 minutes.
4. Add carrots. Cook and stir for 4 minutes more.
5. Add broth, tomatoes, zucchini,and salt.
6. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
7. Add turkey, and chopped cilantro, cover and cook for 5 minutes more.
8. Place in bowls.
9. Serve with optional garnishes (avocado, lime wedges, and cilantro sprigs)on the side.

Reviews

[mydesigirl]

Perfect soup for a cold night! It had the right amount of heat for us. I skipped the cilantro bacause the store was out and forgot the salt but it was fine without it. I used cherry tomatoes because they taste best right now and grated zucchini from the garden this Summer that I froze. I served it with sour cream and you should have heard all of the slurping! LOL!! Thanks so much for posting this wonderful soup recipe! Made for My 3 Chefs '08.