DanO - 6-14-2019 at 03:45 PM
Most trips down south I stop at Dos Hermanos in Ensenada and pick up a roasted chicken or two. They cook them over a wood fire and the chicken picks
up a great smokey flavor. One of my favorite uses for it is in this soup, a riff on the traditional Ranchero version of Caldo de Pollo. The chipotle
chiles give it a real bite.
First, make the broth. Ingredients:
1 whole wood roasted chicken, skin and meat removed and meat shredded
1 sprig fresh epazote or 1 teaspoon dried epazote or oregano
2 bay leaves
9 black peppercorns or 1 teaspoon ground pepper
2 teaspoons kosher salt (less if salt isn't your thing)
1 onion, unpeeled and quartered
2 carrots, unpeeled, rough chopped
2 celery stalks, rough chopped
Put the chicken bones and skin and all of the remaining ingredients except the shredded chicken into a large pot, cover with water by 2 inches, bring
it just to a boil, and then reduce the heat to a simmer. Simmer for 1 hour. Remove from heat, let cool, and strain out and discard the solids.
Meanwhile, while the broth is simmering, prepare the soup ingredients:
1 onion, diced
4 carrots, diced
4 celery stalks, diced
2 14 oz. can garbanzo beans, drained
3 Mexican white squash or zucchini, diced
1/2 to one small can chipotle chiles en adobo, seeds and veins removed, rinsed and finely chopped (depending on your heat tolerance)
1/4 cup chopped cilantro
1 avocado, diced
6 oz. queso fresco, diced
Lime wedges
Put the strained broth back into the pot, bring to a simmer and add the onions, carrots, celery and garbanzo beans. Simmer 20 minutes, then add the
squash and chipotle chiles. Simmer 5 minutes, then add the shredded chicken. Heat through, stir in the cilantro, taste for salt, then serve in large
bowls with the avocado, queso fresco and lime wedges on the side for your guests to add to the soup.
The leftover soup is great for breakfast the next day (even better with a few eggs cracked in and poached), so make sure to have more avocado and
queso fresco on hand.
freediverbrian - 6-14-2019 at 05:26 PM
Love the idea of poached eggs on top !!!
chuckie - 6-15-2019 at 06:41 AM
Sounds like a truly GREAT recipe!
vandy - 6-16-2019 at 03:07 PM
It's almost perfect, BUT cooked chicken doesn't make truly superior soup.
Cold smoked or lightly grilled rare chicken makes it SO much better.
I just made some, following (almost) this recipe.
Killer!
chuckie - 6-16-2019 at 11:04 PM
Made this w smoked chicken.....outstanding...watch the chipotles