I make a chicken soup using the following general recipe:
sweat the following in olive oil:
1 - 2 onions
2 ribs celery
2 serrano peppers
1 red chili pepper (whatever I find that looks good)
2 chipotle peppers
3 cloves garlic
add cumin, coriander, red pepper flakes, cayenne, paprika, oregano, etc. to taste
1 28-oz can tomatoes
1 - 1.5 quarts chicken stock
simmer for a while, puree, then add:
2 29-oz. cans black beans
shredded chicken (I use 1 whole Latin-flavor rotisserie chicken)
I serve this over rice with a little bit of cheese.
I was feeling a little adventurous at the grocery store yesterday & bought a smallish habanero. Will it make the soup significantly more spicy? As you can see from the recipe, this makes a huge pot of soup.
I'm quite tolerant of spicy food, but I know habaneros are significantly hotter than other peppers and have never cooked with them. I don't want to ruin a whole pot of soup (especially with all the chopping involved).
Updated 7 months ago | 0
Updated 1 year ago | 9
Updated 1 year ago | 12
Updated 1 year ago | 44
Updated 2 years ago | 4