The pollen that found its way onto my windshield on Wednesday has me wanting to crawl back to bed on Friday. I need a lunch that is not only nourishing, but comforting.
This is the perfect day to whip up some Soul Good Mexi Chicken Soup. It's actually the base to my Pozole con Pollo I'm making for dinner tonight, so consider dinner halfway done!
Soul Good Mexi Chicken Soup
Serves 4 large bowls
1 tsp. olive or vegetable oil
1 med. Spanish/purple onion, diced
1 Serrano pepper, seeded and diced
1-2 cloves garlic, pressed
1 tsp. cumin
1 cinnamon stick
1/4 cup cilantro
1 tomato, seeded and diced
32 oz. low-sodium organic chicken broth
3/4 tsp. sea salt
Juice of half a lime
1 chicken breast, cooked and shredded
Take a few peppercorns, a few cloves, and break the cinnamon stick in half, placing all in a piece of cheesecloth. Take opposite ends of cheesecloth and tie into knots that meet in the center so the spices don't fall out.
In a large stock pot/Dutch oven, heat to medium and add 1 tsp. olive or vegetable oil. Saute onion and cumin until soft.
Add Serrano and garlic, cook for 1 minute. Add cheesecloth bag, cilantro, tomato, salt and broth. Simmer for 15 minutes.
(Next step optional) Take cheesecloth bag out and blend soup until smooth. (Following steps are mandatory) Add chicken, lime juice, cilantro, and return bag to soup pot. Simmer for 15 more minutes. Discard bag. Serve with more cilantro if desired.
I serve mine with an Avocado Crema that's quick and easy. Take 1 avocado, scoop out flesh and place in a food processor. Add 1 container of fat-free Greek yogurt, plain. Squeeze half of a lime over avocado and yogurt. Toss in a pinch or two of sea salt, 1/4 tsp. cumin, and a dash of chili powder. Blend. This should serve 4-6.
Feeling better already!