This hearty soup from Nadia G. has a healthy dose of spice, making it the perfect winter warmer.
Directions for: Aztec Soup
Ingredients
2 Tbsp extra virgin olive oil
1 clove garlic, smashed
2 chipotle peppers, reconstituted and minced
1 red onion, diced
1 small pinch cumin
1 small pinch smoked cayenne
1 pinch smoked paprika
pinch sea salt and freshly cracked pepper
5 cup chicken broth
1 cup San Marzano tomatoes, hand-crushed
1 big pinch Greek oregano
1 cup chicken
1 sprig epazote
cup wild rice
2 cobs corn, grilled
1 Tbsp canola oil
1 cup black beans, cooked
pinch brown sugar
handful coriander, minced
Fried tortillas for topping
Dollop crme fraiche
sour cream
Fresh lime to taste
Directions
1. In a large pot, heat the extra virgin olive oil over medium. Add the garlic and saut for 2 minutes until golden. Throw in the chipotles, red onion, cumin, smoked cayenne, smoked paprika, sea salt, freshly cracked pepper and saut for 8 minutes.
2. Deglaze the pot with chicken broth and add the San Marzano tomatoes, Greek oregano, our hand-picked chicken meat and the sprig of epazote. Partially cover the pot and then let the soup simmer for about 40 minutes.
3. Boil some water in a separate pot. Throw in the wild rice, simmer for 40 minutes and then strain the rice.
4. Heat the canola oil in a grill pan over medium. Brush some canola oil on corn. Grill corn for a few seconds on all sides until marked. Slice off corn niblets. Add corn, wild rice, and cooked black beans to soup. Season the soup with sugar, sea salt, freshly cracked pepper and coriander to taste.
5. Serve this soup with a dollop of crme fraiche, some crispy tortillas and a squirt of fresh lime.
See more: Hot and Spicy, Soup, Main, Dinner, Chicken, North American, Beans, Mexican