This week has been a frenzy of cooking, shooting, writing, and planning thanks to a very near magazine deadline and us offering to cater my father-in-law’s 50th birthday party this weekend. Add a nearly empty fridge to that mix and you can imagine that my cooking motivation has been low. Thankfully, there is always soup.
Now that fall is coming (I saw pumpkins at a grocery store yesterday!!), all I want is soup. I’m officially sick of having salads for lunch and crave warm, spicy, comforting soup instead. This soup definitely fits the bill. It’s also incredibly difficult to photograph on a sunny day but we’ll let it slide because it’s so damn delicious.
Spicy Mexican Chicken & Roasted Pepper Soup
Yield: 6 servings
1 lb. chicken breast, sliced into strips
2 large carrots, sliced into diagonal rounds
1 large zucchini, cut into half moons
1 28 oz. can diced tomatoes
1 quart low-sodium chicken stock
2 garlic cloves, minced
1/2 onion, thinly sliced
3 carmen peppers (you can use bell peppers if you can’t find carmen peppers), roasted and diced*
2 tablespoons oil
2 tsp. paprika
1/4 tsp. ground cumin
1/4 tsp. chipotle powder (you could probably also use chili powder, just adjust other seasonings as necessary)
1/4 tsp. red pepper flakes
*To roast peppers: Place in oven under broiler until slightly charred. Let cool and then dice.
1. Heat oil in a large pot over medium high heat. Add onion and saute until transculent. Add garlic and saute until fragrant.
2. Add spices to mix and cook until very fragrant, about 3 minutes. Add peppers and carrots to mixture and cook for another 2-3 minutes.
3. Add chicken to mixture and stir to coat with spices and oil. Pour 1/4 cup of stock into pot and gently scrape the bottom of the pan to ensure no spices are stuck to the bottom.
4. Add remaining stock, diced tomatoes, and zucchini.
5. Reduce heat to medium low and simmer for about 30 minutes, until chicken is cooked through and zucchini is very tender. Season with salt and pepper.