Mexican chicken vegetable soup with cocoa

3 Servings

Ingredients

Quantity Ingredient
1 tablespoon All-purpose flour
1½ teaspoon Olive oil
3 Cloves garlic; minced
Salt; as needed
Coarsely ground pepper; to taste
1 Shallot; diced
1 Skinless boneless chicken breast halve; chopped
½ teaspoon Unsweetened cocoa powder
¼ teaspoon Dried oregano
¼ teaspoon Ground cumin
4 cups Juice from tomatoes; PLUS water and/or chicken base
1½ cup Chopped tomatoes; see pantry
¾ cup Mixed vegetables; see pantry
⅛ teaspoon Red pepper flakes
1 teaspoon Dried parsley
3 tablespoons Chopped fresh cilantro; or to taste

Directions

Drain the tomatoes, catching the liquid in a 4 cup measure. Add water to the tomato juice to a level 4 cups. Add 1-½ Tsp. concentrated soup base or bouillon. Set aside.

Heat a heavy-bottomed, non-stick soup pot over moderate to low heat. Add the flour and cook, stirring, until lightly brown. Immediately remove the flour from the pan, transferring to a plate to cool.

Heat oil over medium heat in the pan. Add garlic and shallots and cook, until golden, about 10 minutes. Add the chicken pieces and saute until done (about 5 to 8 mins).

Stir in the browned flour, the cumin, and the cocoa, stir to moisten and cook for about 1 minute; do not burn. Add the liquid for the soup very gradually, whisking with each addition. Add vegetables and red pepper flakes and parsley. Bring just to a boil. Reduce heat to low simmer for 20 minutes or to taste.

Add fresh cilantro (or fresh parsley), stir, and warm through. Serve.

>Adapted from RECIPES FROM THE NIGHT KITCHEN, by Sally Nirenberg (1991) >Pat Hanneman. mc-PER SERVING 25% cff: 115 cals; 3g fat; 9g prot; 13g carb; 17 mg chol; 177mg sod.

PANTRY : No-salt added stewed tomatoes. Mexican Vegetable medley includes corn, red and green bell pepper, black beans, celery. Chicken fillet is between 3 and 3¼ oz.

Recipe by: Pat Hanneman 1998-Mar Posted to EAT-LF Digest by KitPATh <phannema@...> on Mar 09, 1998

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