This isn’t just a soup; it’s a journey. A journey through smoky, spicy, and savory terrains, culminating in a velvety, comforting bowl. It’s a fusion of Mexican and American flavors, a testament to the global nature of food.
Ingredients:
Tangy Smoked Hearty Chicken and Tomato Soup – All We Eat
Heat olive oil in a large skillet over medium-high heat.
Season chicken with smoked paprika, chili powder, and cayenne pepper.
Cook chicken until browned on both sides and cooked through. Remove from pan and set aside.
2. Roast the Tomatoes:
While the chicken cooks, preheat oven to 425°F (220°C).
Toss diced tomatoes with a drizzle of olive oil, salt, and pepper.
Spread on a baking sheet and roast for 20-25 minutes, or until slightly charred.
3. Make the Soup Base:
In the same skillet, sauté onion and garlic until softened.
Add crushed tomatoes, roasted tomatoes, chicken broth, and chipotle peppers. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until thickened.
4. Blend and Finish:
Let the soup cool slightly, then transfer to a blender in batches. Blend until smooth and creamy.
Return the soup to the pot and stir in heavy cream, sour cream, cilantro, and lime juice.
Season with salt and pepper to taste.
Total Time: 1 hour 30 minutes
Serving Suggestions:
Classic: Serve hot with a dollop of sour cream and a sprinkle of cilantro.
Elevated: Garnish with crispy tortilla strips, avocado, and a drizzle of lime crema.
Hearty: Serve with a side of crusty bread or a grilled cheese sandwich.
This dish is a harmonious blend of cultures. The smoky paprika and chili powder are a nod to Mexican cuisine, while the creamy base is a classic American comfort food technique. It’s a testament to the power of food to bring people together, one spoonful at a time.
