I'm very happy to have been asked to contribute, and I can think of no better way to start off, during this celebration of el Dia de los Muertos, than by posting one of my favorite dishes... a chicken soup, based on my grandmother's recipe. It's appropriate for the season, and who doesn't love a nourishing, comforting bowl of soup? It really does feed the soul as well as the body.
Jen’s Grandma’s Chicken Soup
** Note: this is the “quick & easy” way to do it… if time permits, I’ll stew my own chicken and use the stock and meat from that.
2 cups cooked, shredded chicken
8 cups chicken stock or broth
1 tablespoon vegetable or canola oil
1 medium yellow or white onion, diced
1 clove garlic, finely minced or crushed
2 baking potatoes, peeled and cubed
1 can garbanzo beans, drained and rinsed
1 heaping tablespoon cumin
1 tablespoon dried mexican oregano
1/2 cup uncooked white rice
juice of 1/2 lime
few dashes hot pepper sauce
kosher salt and fresh ground black pepper (to taste)
diced fresh avocado and tomato, and fresh cilantro leaves for garnish
Add oil to a large, heavy bottomed pot and sautee garlic and onion until translucent. Add chicken, broth, potato, garbanzos, lime juice, hot pepper sauce and spices to the pot and bring to a boil. Reduce heat, add rice, cover and simmer until rice and potatoes are cooked through. Be sure to taste and adjust the seasonings as needed.
Serve with avocado, tomato and cilantro sprinkled on top and warmed corn tortillas on the side.