Mexican Chocolate Soup

Ingredients

  • diced veggies

    1/2  onion, diced

  • 1  carrot, diced
  • 2  celery stalks, diced
  • 1  medium zucchini, diced
  • 1  red bell pepper, diced
  • 1  jalapeño pepper, diced
  • 2  tablespoons  olive oil
  • 2 – 3  tablespoons tequila
  • 2  tablespoons  cocoa
  • 1  tablespoon  all-purpose flour
  • 1/2  teaspoon  ground cinnamon
  • 6 cups chicken broth
  • 1 chicken breast, cooked and diced

    cocoa, flour, cinnamon

  • 1/2  cup  chopped fresh cilantro
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  pepper

Method

Sauté diced vegetables (first six ingredients)  in oil in a large soup pot until crisp-tender. Add tequila, and remove from heat.

Combine cocoa, flour, and cinnamon; stir into vegetable mixture. Add broth. Bring to a boil over medium-high heat, stirring constantly; reduce heat, and simmer, stirring occasionally, 5 to 10 minutes or until tender. Stir in cooked chicken, cilantro, salt, and pepper.

 

Some of you will know that last sunday’s soup did not get posted.  It was my first ever soup FAIL.  The Easy Cheesy Broccoli Soup turned out as the Lumpy Clumpy Broccoli Soup.  Funny thing, cheese soups never appeal to me and now I know why.

I made a second soup last weekend which I also did not post. It was Chocolate Soup (a dessert soup) topped with a bit of diced fruit- totally rich, luxurious and most definitely not a healthy recipe. Despite calls for the recipe, I just couldn’t put it up. Sorry.

This Mexican Chocolate Soup is quite tasty, offering rich flavours and a bit of heat. My last attempt at banishing winter weather.

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