My fingers are crossed, but I think (hah!) that we’ve seen the last of the hot weather here in So Cal… which means the soup pot is comin’ out. During the late spring and summer the soup pot (aka the dutch oven) takes a much needed vacation – to the garage.
But as soon s it gets below 80 degrees the vacation’s over and that pot goes back into the cupboard – rested and refreshed and ready for the marathon workout it gets during the fall and winter. I am a huge soup/chili/braised dish fan – I love that I can make these dishes in advance and leave them in the fridge ready to be re heated for a quick dinner. They are perfect for those nights when it seems everybody is on a different dinner schedule and you really aren’t up to cooking dinner three times in one night and yes “been there, done that” – have I mentioned that sometimes I am just a little crazy???
So, you can see why I am a huge fan of stocks – chicken, vegetable, beef and veal.
Which can be a bit of a problem. My demand for stocks far outstrips not only my homemade supply, but also my storage capacity. There simply isn’t room in my freezer to hold all the homemade stocks I use for all these dishes. But I have a solution for that… Better than Boullion bases.
I’ve been using their chicken, beef and vegetable bases for years and love the convenience. I can make as much stock as I need and can make it stronger or lighter and… the jar takes up minimal space in my refrigerator!
Now, I know it seems like the holidays have come early here at the Table with all the giveaways I’ve had lately… well, you guessed it, I have ANOTHER one for you this week – Better than Bouillon will be sending one lucky reader an assortment box of 6 stocks of their choice – so you have no excuse to not to whip up a pot of my braised Short Ribs or…. this Chicken Tomatillo and Chile Soup -which by the way is one of my new favorites and one of my better experiments. I was cleaning out the vegetable bin and had some tomatillos left over. Not enough of course to make a good salsa verde so I thought I’d make a chicken soup, add them in and see what happened.
Deliciousness happened. This soup makes a great change from the usual tomato based chicken soups I make and with the Better than Bouillon it could not be easier… its the perfect thing for a busy and blustery week night. Add some warm corn tortillas or cornbread and a little romaine salad with caesar dressing and you’ve got a great dinner – and if you are smart, make a little extra for lunch the next day!!!
Like this soup recipe? You might also enjoy…
- 6 cups chicken stock
- 3 cups cooked and shredded chicken
- 1 cup corn fresh or frozen
- 1/4 cup roasted chiles
- 4 to matillos husked and chopped
- 1 onion chopped
- 3 cloves garlic minced
- 1 tsp. minced jalapeno
- juice of 1 lime
- 1 tsp. chile powder
- 1 tsp. ground cumin
- 1 Tbsp. canola oil
- 1 Avocado optional
- 1/4 cup cilantro optional
In a large soup pot heat the canola oil over medium heat.
Add the onion and garlic, reduce heat to medium low and cover pot. Sweat the onion and garlic for about 5 minutes or until the onion is translucent.
Add the chile powder and the cumin. Stir.
Add the chicken stock, tomatillos, chiles and jalepeno. Bring mixture to a boil and reduce to a simmer.
Simmer for about 15 minutes or until the tomatillos are soft. Add the corn and stir - cook for about 2 - 3 more minutes.
Place some of the shredded chicken in each soup bowl. Ladle soup over chicken and garnish with avocado and cilantro. Serve