Chicken soup perfect for fiesta
Do you know the meaning of Cinco de Mayo? I happily celebrate this holiday with an array of fabulous Mexican food but really never looked into Cinco de Mayo’s history. It is a holiday commemorating when the Mexicans defeated the French in a huge battle in Puebla, Mexico, against overwhelming odds. Puebla and many U.S. cities have huge celebrations with parades, festivals and dancing. And, of course, food.
Betty Rosbottom is a talented cook and cookbook author. In her latest book, Soup Nights (Rizzoli, 2016), she offers up a stunning variety of satisfying soups and sides that span the seasons. Her inspiration for the following comforting soup was finding a hearty soup to enjoy after a day on the ski slopes.
It turns out that Colorado chicken soup is equally good on a snowy day or a warm spring day. It is based on a flavorful tomato and chicken stock to which shredded chicken, black beans and corn are added. A garnish of toasted pepitas and cilantro blended in a food processor (like a pesto but without oil) tops each serving. I think this is a perfect dish for celebrating Cinco de Mayo.
Rosbottom suggests using a good-quality rotisserie chicken from your local supermarket. Note: A 2- to 2 1/2-pound chicken will yield 4 cups white and dark meat. Pull the meat off the bones, and shred or cut it into thin strips. Also, if using frozen corn, defrost and pat it dry, then saute the kernels in 2 tablespoons olive oil in a medium skillet over medium heat. Stir often until the corn is lightly browned, 4 to 5 minutes. This will bring out the sweetness of the corn.
Begin with a romaine, orange and avocado salad dressed with a zesty lime vinaigrette. Serve a variety of Mexican beers. For dessert, a flan, of course. Pick it up at your market or Mexican bakery. Since it’s springtime, I like to spoon sweet sliced strawberries over the top of the flan. Enjoy.
COLORADO CHICKEN SOUP WITH BLACK BEANS, CORN AND PEPITAS
Serves 6
Ingredients:
2 tablespoons olive oil
1 cup chopped onion
2/3 cup finely diced celery
1/2 cup finely diced carrots
2 large cloves garlic, minced
1 1/2 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon Spanish smoked paprika 6 cups chicken broth or stock 1 (28-ounce) can diced tomatoes
with their juices
1 (4- to 4 1/2-ounce) can chopped
mild green chilies and any liquid 4 cups shredded cooked chicken
(see previous note)
1 (15-ounce) can black beans,
rinsed and drained
2 cups fresh or frozen corn kernels
(see previous note)
Kosher salt
Freshly ground black pepper
1/2 cup toasted pepitas (see note following recipe instructions)
1/3 cup packed cilantro leaves
Directions:
In a large heavy pot over mediumhigh heat, heat the oil until hot. Add the onions, celery, carrots and garlic, and saute until the vegetables are slightly softened, about 4 minutes. Add the oregano, cumin and smoked paprika, and stir 1 minute. Add the chicken broth, tomatoes with their juices, and chilies and their liquid. Bring to a simmer, reduce heat to low, and simmer 15 minutes.
Add the chicken, black beans and corn, and simmer 5 minutes more. Season the soup with salt and pepper. (The soup can be prepared two days ahead.
Cook to this stage; then cool, cover and refrigerate. Reheat, stirring often, over medium heat.)
Place the pepitas and cilantro in a food processor, and pulse until finely minced, scraping the bowl as needed.
Ladle the soup into bowls, and garnish each serving with a generous spoonful of the pepita mixture.
Note: To toast the pepitas (pumpkin seeds): Place the seeds in a skillet over medium heat, and toast, stirring often, until lightly browned, about 4 to 5 minutes. Remove from the heat, as they will continue to brown, and transfer to a bowl.