Spicy Chicken & Vegetable Adobo Lime Soup
This delicious soup is tangy, spicy, and nutritious! I make mine in my old skool 17 quart pressure cooker. You'll have to adjust the recipe for your stove-top or slow cooker.
Soup:
Ingredients:
2 packages boneless skinless chicken thighs (organic)
5 medium carrots (organic)
7 stalks celery (organic)
3 medium zuccini (organic)
2 large red peppers (organic)
2 medium yellow onions (organic)
6 cloves garlic (minced)
3/4 package of fresh cilantro
2 limes
1-3 ripe avocados (depending on how many servings you need)
1 14 oz can organic diced tomatoes
2 cartons Chicken Bone Broth (organic)
dried cumin (to taste)
sea salt (to taste)
Olive Oil (to taste)
Large stock pot, pressure cooker, or slow cooker
Powdered Red Pepper (to taste)
Preparation:
Juice both limes and set aside.
Put large stock pot on the stove and put on medium heat. Add Olive Oil.
Chop all vegetables into small chunks and add to pot.
Add minced garlic, cumin, and sea salt to taste.
Add the lime juice.
Add the chicken bone broth.
Add the can of tomatoes.
Add 1 chipotle pepper (these little guys are super spicy so I add one at a time)
Take moment to taste your soup broth and adjust as needed.
Add both packages of chicken thighs (I just place them just underneath the top of the broth).
Instructions:
Cook according to your desired method. For me I put the burner on high temperature and close my pressure cooker. I install the regulator and heat until it's at 15 lbs of pressure. Then, I lower the heat to a setting of "5". I cook at 15 lbs pressure for 10 minutes. Then, remove the pot from the burner and let the pressure release on it's own. This can take approximately 25-30 minutes.
Jicama Pico de Gallo
Ingredients:
4" thick piece jicama (organic)
1/4 bunch fresh cilantro (organic)
1/2 medium red onion (organic)
2 wedges fresh lime (organic)
sea salt (to taste)
white pepper (to taste)
1 fresh jalapeno
1-3 ripe avocados
Instructions:
Chop jicama, red onion, and cilantro finely. Squeeze the lime wedges into the bowl. Add sea salt and pepper to taste.
Slice down the center of the avocado. Scoop out the fruit and place back into the skin. With a sharp paring knife make thin slices down the length of the fruit until the entire thing is sliced. Do this with each half of avocado. I serve a 1/3 to 1/2 avocado per serving.
Wear food-grade gloves and chop jalapeno finely. Set aside for garnish.
Serving Instructions:
Add soup into bowl.
Top with jicama pico de gallo.
Fan the avocado and place into bowl.
Add jalapeno (optional).
Add extra sauce from the chipotle peppers in adobo sauce (optional).
Add WildBrine Smokey Jalapeno Sriracha hot sauce. (optional)
Add a sprinkle of powdered red pepper (optional).
Eat and Enjoy!!!
Did I mention that this soup (like all soups, in my opinion), tastes even better a
day or two later. Here it is served topped with a basted egg (over medium). This is my F-A-V-O-R-i-t-e way to enjoy this soup. Yummmmm! :-)
