Spicy Tuesday – Mexican Style Chicken Veggie Soup – Cumin
We love a warm bowl of soup on these cold winter days in Ga. You are going to fall in love with this because of its rich layers of flavor that come from the wonderful spices. Also, take a good look at the whole food ingredients in the soup. Lots of fresh flavors and nutrition from the tomatoes, onion, garlic, cilantro, and lime. It’s a bowl full of winter goodness in our book!
Today we are highlighting one of the spices…cumin. Cumin aids in digestion, improves immunity, and can help treat skin disorders.Theseeds are extensively used as a condiment or a spice in culinary practices of the Indian Subcontinent and some other Asian, African and Latin American countries. Both whole and ground cumin is used as a staple in various dishes due to its distinct warm and earthy flavor. When you put that wonderful spice within this soup, the rich warm aromas of Mexico will waft out of your kitchen!
Step OneOn a well-oiled grill pan, grill or cast iron skillet, cook the tomatoes, onion, green onions and garlic over high heat. Remove from the grill and coarsely chop.
Step Two In a large soup pot, heat the oil over medium-low. Add the grilled veggies, spices and chiles and sauté until very soft about 10 minutes. Cool for about 10 minutes and then puree using an immersion blender.
Step Three Add the chicken stock to the grilled veggie mixture and stir to combine. Bring to boil and then reduce heat to simmer for about 20 minutes.
Step Four Add the chicken; simmer until cooked through, about 5 to 7 minutes. Stir in the cilantro and lime juice. Taste and adjust for seasoning with salt and pepper. Just before serving, divide the cheese into 6 bowls. Ladle in the soup, garnish with avocado, yogurt and cilantro.