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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Habanero peppers lend their heat to create Spicy Chicken Soup. Ingredients:
2 tablespoons canola oil |
1 bone-in chicken breast half, skinned |
1 pound bone-in chicken thighs, skinned |
3/4 teaspoon kosher salt, divided |
1/4 teaspoon black pepper |
2 cups chopped onion |
1 tablespoon minced fresh garlic |
3 fresh parsley sprigs |
3 fresh cilantro sprigs |
2 habanero peppers, halved |
2 bay leaves |
2 cups water |
1 cup chopped red-skinned potatoes |
1 cup uncooked medium egg noodles |
1 cup corn kernels |
1 tablespoon ground cumin |
1/4 teaspoon kosher salt |
1 cup chopped avocado |
1/2 cup fresh cilantro leaves |
1 teaspoon grated lime rind |
lime wedges |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, flesh side down. Cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
2. Add onion to pan; sauté 10 minutes. Add garlic; sauté 1 minute. Place herb sprigs, halved peppers, and bay leaves on cheesecloth. Gather edges; tie securely. Add sachet to pan.
3. Stir in water, potatoes, corn kernels, and cumin, and bring to a boil. Reduce heat to medium, and simmer 15 minutes or until the potatoes are tender, stirring occasionally. Remove from heat; discard sachet. Stir in 1/4 teaspoon kosher salt. Garnish servings evenly with avocado, cilantro leaves, and grated lime rind. Serve with lime wedges.
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