Grilled Chicken and Green Chili Soup | Food & Drink | The Sun Herald

Recipe

Green chili peppers give soup a boost

By STEPHANIE WITT SEDGWICK

Special toThe Washington Post

Interpret the word "grilled" in the recipe loosely. The chicken for this soup can be broiled, cooked on a stove-top grill or griddle, or cooked on an outdoor grill. The most important thing is to cook it quickly with high heat and get some good color.

The chicken is added at the end of the cooking process to soup that gets a big flavor boost from green chili peppers. You can buy canned green chilies, but try roasting one yourself. Lay the roasted pieces of poblano on a cutting board and run a paring knife over the skin side to remove as much of the skin as you can, then ignore the rest.

If you like your spicy food super hot, double the amount of poblano. Serve with cheddar cheese bread, corn bread or black bean quesadillas.

Make ahead: The soup can be reheated, but it's best served the day it's made. The starch in the rice will thicken the soup. To reheat, you might need to add broth or water.

GRILLED CHICKEN AND GREEN CHILI SOUP

For the chicken:

12 ounces thinly sliced or pounded chicken cutlets

1 teaspoon chili powder

Salt

Freshly squeezed juice of 1 lime

1 tablespoon mild olive oil

For the soup:

1 tablespoon mild olive oil

1 medium onion, finely chopped (about 1 cup)

Salt

1 small jalapeno pepper, stemmed, seeded and finely diced (about 1 tablespoon)

1 tablespoon double-concentrated tomato paste (may substitute 2 tablespoons regular tomato paste)

1 large (about 4 ounces) poblano pepper, roasted and cut into1/4-inch dice (about1/4 cup; see NOTE)

5 cups homemade or no-salt-added chicken broth, plus more as needed

2/3 cup uncooked long-grain white rice

Water (optional)

3 tablespoons finely chopped fresh cilantro

Freshly squeezed juice of 1 large or 2 small limes

For the chicken: Rub the cutlets with the chili powder and salt to taste in a shallow dish. Add the lime juice and oil and rub to coat thoroughly; marinate at room temperature for 20 minutes.

Meanwhile, start the soup: Heat the oil in a 4-quart soup pot over medium heat. Add the onion and season with salt to taste; cook for about 4 minutes, stirring every minute or so, until soft. Add the jalapeno; cook for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the poblano, 5 cups

of broth, the rice and salt to taste. Bring to a boil, cover and adjust the heat so the broth maintains a very low boil. Cook for about 20 minutes, until the rice is tender.

Meanwhile, preheat a grill, broiler, nonstick grill pan or griddle; grease the grate or surface with nonstick cooking oil spray. Cook the cutlets for 3 to 4 minutes until nicely browned. Turn them over and cook for 3 to 4 minutes, until the chicken is cooked through and nicely browned on the second side. Transfer to a large plate. Continue until all the chicken is cooked. Let it rest for 10 minutes, then cut into 1/2-inch pieces.

Once the rice is tender, add the chicken and cook until it is heated through, 4 to 5 minutes. If the soup is too thick, add water or broth. Stir in the cilantro; taste, and adjust the seasoning as needed. Just before serving, stir in the lime juice.

Note: Roast the poblano pepper on an aluminum-foil-lined baking sheet at 400 degrees for 15 to 20 minutes or until the skin has blistered. Let it cool, then peel and seed it before cutting as needed.

Nutrition per serving: 220 calories, 17 g protein, 21 g carbohydrates, 7 g fat, 2 g saturated fat, 55 mg cholesterol, 260 mg sodium, 1 g dietary fiber, 2 g sugar.

Makes 8 to 9 cups (6 servings).

Source: http://www.sunherald.com/2012/12/25/4375737/grilled-chicken-and-green-chili.html

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