Wednesday, May 28, 2008

Chicken Salsa Soup

Made this yesterday and it was really different and good.
And easy!

Chicken Salsa Soup
olive oil
2 onions chopped
1 head garlic (yes, you read that--a HEAD of garlic), pressed, or chopped fine
2 qts good chicken stock
3 lbs boneless skinless chicken thighs
12 oz container fresh pico de gallo (rustic or fresh salsa if you're not in CA)
1 avocado
hot sauce (optional)

Heat dutch oven or soup pot over med-high heat, add oil and saute onions until soft, but not browned, about 5-7 mins. Add garlic and cook 2-3 more minutes--not enough to brown the garlic and make bitter! Add stock, then chicken. Bring to boil and simmer 45 mins or until chicken is poached. Remove from heat (or, just turn it off) and fish out the chicken. Add the pico de gallo. Taste the broth and add salt if you feel it's needed. I did, and added 1/8 tsp. When the chicken is cool enough to handle, shred it into chunky threads. Dump that back into the pot and then warm it all up, depending on if you forgot you were making soup or not. (Heh. Not that I ever forget things or end up changing 3-4 diapers in a row... you'd think with 2 children in diapers, two in a row would be the max, but trust me, it's not... they coordinate these things so that what seems like it should be a 5 minute job can take upwards of 30 mins... but I digress...)

Whenever you remember there is soup, serve it with sliced or chunked up avocado -- trust me, it's wonderful in the soup! -- and maybe a dash of hot sauce. I like Tapatio, but whatever floats your boat.


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