Scale
Ingredients
- 3 tablespoons of olive oil
- 1 white onion (diced)
- 1 leek (diced)
- 2 carrots (diced)
- Salt and pepper to taste
- 1 medium heat chile pepper (Anaheim or Poblano, chopped)
- 3–4 cloves of grated garlic (1 tablespoon of grated garlic for the soup, and 1-2 cloves of garlic for the cilantro mixture)
- 1 tablespoon powdered cumin
- 2 teaspoons coriander
- 2 tablespoon dried Mexican oregano
- 4 cups warmed chicken broth (plus 2 cups warmed broth)
- 6 small to medium yukon gold potatoes (halved or cut into large chunks)
- 2 cups of frozen peas
- 3 cups of shredded cooked chicken
- 1 bunch of fresh cilantro (chopped, plus a few sprigs for garnish)
- 1 hot chile pepper (Jalapeño or Serrano, diced)
- 3 limes (plus lime wedges for garnish)
- 3 scallions (green and white parts, diced)
Instructions
- In heavy bottomed pot, heat 2 tablespoons of oil over medium-high heat. Add chopped onion, leek, carrots, and medium-heat chile pepper. Sprinkle with a teaspoon of salt, cook, and allow vegetables to become soft. About 5 minutes.
- Add grated garlic, cumin, coriander, and oregano. Sauté until very fragrant, about 2 minutes.
- Add 4 cups warmed chicken broth. Stir, then add in potatoes, shredded chicken, and peas.
- While the soup simmers, combine the following in a blender: 1 bunch of cilantro, 1 hot chile pepper, 1 medium clove of garlic, juice from 1 lime, and 2 cups warmed chicken broth. Once blended, add mixture to soup pot.
- Squeeze juice from 1 lime into soup.
- Once everything is cooked through, taste, and add salt and pepper. Taste again and adjust as needed. Add more lime juice (about half a lime) as desired for a brighter soup.
- Serve with lime wedges and garnish with chopped scallions and cilantro.