Spicy Salsa Chicken Soup
prodrying says:
"This is a recipe from a friend of mine who lives in Kingwood. Jeff Timpanaro. "
Estimated Cooking Time: 1 hour
Spicy Salsa Chicken Soup by Jeff Timpanaro
This is a delicious, nutritious, and hearty dish I threw together one day after beginning the Maker’s Diet. It was inspired by the Spicy Shrimp Soup at Golden Seafood on Airline Dr. in Houston, TX, but has its own character, spice, and flavor. Simple to make and very pleasing to the palate. NOTE: careful with the jalapenos . . . I enjoy a very spicy soup and usually sweat profusely when I eat this; usually using half of a fresh jalapeno is plenty, so just start with a few and build your way up.
Serves 2 (or one very large portion)
INGREDIENTS:
6 oz. Organic Free-Range Chicken Broth
Two 6-8 oz. chicken breasts
McCormick Pepper Supreme (or the black pepper blend of your choice) to taste
Sea Salt (to taste)
2 oz. Olive Oil
1 large stalk celery, chopped
1 clove garlic, chopped
1 carrot, sliced
1 red bell pepper, julienne cut
1 straight-neck yellow squash or green zucchini, chopped
1 fresh jalapeno, sliced (optional)
3 medium sized tomatoes
1 white onion, chopped
1 bunch cilantro, chopped
1 lemon
1 lime
Season chicken with salt & pepper blend. Bake or grill chicken until fully cooked (don’t overcook!). Chop chicken into bite sized cubes & set aside. (As the chicken cooks, you may have time to chop vegetables, make your salsa, set the table, and even clean up a bit!)
Making the Fresh Salsa: Chop white onion in half and place in a blender with the 3 tomatoes, lemon juice, and a handful of chopped cilantro, saving the other half of the onion for later. Blend and set aside.
Chop celery, onion, carrot, red bell pepper, yellow squash/zucchini, garlic, and fresh jalapeno. In your largest, deepest skillet or wok, sauté all the veggies (except the garlic) on high heat w/ olive oil, flipping or stirring occasionally.
Once veggies have browned & tendered, add garlic, fresh salsa, and chicken broth, stirring and maintaining the high heat. Allow to return to a boil, and add chicken and the juice of one lime (I love the lime so much I sometimes use 2). Stir and serve!
Serve in a giant soup or pasta bowl. Garnish w/ cilantro. ENJOY!
Printer-friendly version
Recipe Link:
https://www.kingwood.com/recipes/view_recipe.php?recipe_id=310
