Habanero peppers lend their heat to create Spicy Chicken Soup.
2 tablespoons canola oil
1 bone-in chicken breast half, skinned
1 pound bone-in chicken thighs, skinned
3/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper
2 cups chopped onion
1 tablespoon minced fresh garlic
3 fresh parsley sprigs
3 fresh cilantro sprigs
2 habanero peppers, halved
2 bay leaves
2 cups water
1 cup chopped red-skinned potatoes
1 cup uncooked medium egg noodles
1 cup corn kernels
1 tablespoon ground cumin
1/4 teaspoon kosher salt
1 cup chopped avocado
1/2 cup fresh cilantro leaves
1 teaspoon grated lime rind
How to Make It
Heat oil in a Dutch oven over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, flesh side down. Cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
Add onion to pan; sauté 10 minutes. Add garlic; sauté 1 minute. Place herb sprigs, halved peppers, and bay leaves on cheesecloth. Gather edges; tie securely. Add sachet to pan.
Stir in water, potatoes, corn kernels, and cumin, and bring to a boil. Reduce heat to medium, and simmer 15 minutes or until the potatoes are tender, stirring occasionally. Remove from heat; discard sachet. Stir in 1/4 teaspoon kosher salt. Garnish servings evenly with avocado, cilantro leaves, and grated lime rind. Serve with lime wedges.