Habanero peppers lend their heat to create Spicy Chicken Soup.

Mary Drennen
Recipe by Cooking Light January 2013

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Recipe Summary

hands-on:
28 mins
total:
55 mins
Yield:
Serves 6 (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

375 calories; fat 15.1g; saturated fat 2.3g; sodium 480mg.
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