Friday, October 23, 2009

Super Easy Soup for a Rainy Fall Night

A good one from Rachael....lots of good flavor!
Chicken Salsa Soup
1/4 cup extra-virgin olive oil
1 onion, chopped
1 head garlic, cloves finely chopped
2 pounds skinless, boneless chicken thighs (I used Rotisserie chicken.)
One 32-ounce container (4 cups) chicken broth
1 1/2 cups Salsa
1 avocado, thinly sliced lengthwise
1 cup chopped cilantro
1/4 cup sour cream
In a large Dutch oven, heat the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic; cook for 3 minutes. Add the chicken thighs and broth, bring to a boil and simmer for 4 minutes. Stir in 1 cup salsa, cover and remove from the heat. Let stand until the chicken is cooked through, about 45 minutes. Transfer the chicken to a cutting board and shred.
Return the broth to a simmer; season with salt. Divide the chicken among 4 soup bowls and top with the avocado slices. Ladle the broth into the bowls and top each portion with the cilantro, sour cream and remaining salsa.

1 comment:

Anonymous said...

When you say "head" of garlic, do you mean a whole bulb, as in about 15 cloves?