Favorite Chicken Soups (Season 6, Episode 14)

Ingredients

• 2 medium Tomatoes (ripe, roughly chopped)
• 1 medium White Onion (peeled and quartered)
• 2 pieces Chipotle Peppers in Adobo Sauce (plus 1 tablespoon of the adobo sauce)
• 3 pieces Garlic Cloves (peeled and smashed)
• 1 bunch Cilantro (stems chopped into salsa, leaves saved for garnish)
• 2 tablespoons Extra‑Virgin Olive Oil (for searing chicken and sautéing salsa)
• 4 pieces Chicken Thighs, Bone‑In, Skin‑On (about 1.5 lb total)
• 8 cups Chicken Stock (low‑sodium; can substitute water + bouillon)
• 2.25 cups Long‑Grain White Rice (rinsed before cooking)
• 1 cup Green Beans (trimmed and cut into 1‑inch pieces)
• 1 medium Zucchini (quartered lengthwise then sliced 1/4‑inch)
• 1 large Avocado (peeled, pitted, sliced for garnish)
• 0.25 cup Queso Fresco (crumbled)
• 1 whole Lime (cut into wedges for serving)
• 1 teaspoon Habanero Salsa (optional, for heat)
• to taste Salt
• to taste Black Pepper

Instructions

1. Blend the Salsa Base

   Combine the tomatoes, onion, chipotle peppers with adobo, garlic cloves, and the stems of the cilantro in a blender. Blend until smooth.

   Time: PT10M

2. Season and Set Aside

   Transfer the blended salsa to a bowl, season with a pinch of salt and pepper, and set aside while you prepare the chicken.

   Time: PT2M

3. Brown the Chicken Thighs

   Heat 2 Tbsp olive oil in a skillet over medium‑high heat. Add the chicken thighs skin‑side down and sear without moving for 8‑10 minutes until the skin is deep golden and releases easily.

   Time: PT10M

   Temperature: medium‑high

4. Cook the Salsa

   Remove the chicken and set aside. Add the blended salsa to the same skillet, scraping up any browned bits. Cook, stirring occasionally, until the salsa thickens slightly, about 6 minutes.

   Time: PT6M

   Temperature: medium

5. Simmer the Soup Base

   Return the chicken thighs to the pot skin‑side up. Add the 8 cups chicken stock and bring to a gentle simmer. Cover and maintain a low simmer for 30 minutes, checking the temperature with an instant‑read thermometer (aim for ~170 °F in the thickest part of the thigh).

   Time: PT30M

   Temperature: low simmer

6. Cook the Rice

   While the soup simmers, rinse 2¼ cups rice until water runs clear. In a separate saucepan, combine the rinsed rice with 2¼ cups of the hot chicken stock, bring to a boil, cover, and reduce heat to low. Cook 15‑18 minutes until the rice is tender and the liquid is absorbed.

   Time: PT18M

   Temperature: low

7. Prepare the Vegetables

   Trim the ends of the green beans and cut into 1‑inch pieces. Quarter the zucchini lengthwise, then slice into ¼‑inch half‑moons. In a skillet, sauté the vegetables in a little oil for 4‑5 minutes until just tender but still crisp.

   Time: PT5M

   Temperature: medium

8. Finish the Soup

   Remove the chicken thighs, let cool slightly, then discard the skin and shred the meat. Add the shredded chicken, sautéed vegetables, and half of the cilantro leaves to the simmering broth. Stir gently and let heat through for 3‑4 minutes.

   Time: PT5M

   Temperature: low simmer

9. Plate and Garnish

   Divide the cooked rice among four bowls. Ladle the hot broth, chicken, and vegetables over the rice. Top each bowl with sliced avocado, crumbled queso fresco, a lime wedge, a drizzle of habanero salsa (optional), and the remaining cilantro leaves.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g