Friday, January 21, 2011


This year I have really been trying to put out more butcher block recipes, because lets face it, meat is awesome. Well my carnivores on this installment I made a spicy chicken and quinoa soup. It turned out great. Enjoy!

Spicy Chicken and Quinoa Soup
Serves 6
*adapted from Soup Chick

8 cups low-sodium chicken broth

3 boneless, skinless chicken breast

2 bay leaves
2 cloves garlic, halved
2 cloves garlic, chopped

2 Tbsp unsalted butter

1/2 large yellow onion, diced

1/2 lb fresh arugala
1/2 cup loosely packed cilantro leaves

1 lime, juiced
1 large jalapeño chile, minced include seeds
1 red pepper, chopped

3 chipotle peppers in adobo sauce
3 scallions, white and green parts, finely diced
1 cup quinoa
1 can black beans, drained and rinsed
Corn Tortillas, toasted in oven with olive oil

Avocado, cubed
Goat Cheese (queso fresca is another option, but I was out. In the end I really liked goat cheese)

In a stockpot over high heat combine the broth, chicken, bay leaves, and the halved garlic cloves. Bring to a boil, then reduce heat to simmer, cover, and cook for 15 minutes. Remove the chicken from the pot and set aside to cool. Remove garlic and bay leaves and set the stock aside.

In another large pot, heat the butter over medium heat. Add the onion and minced garlic, and cook for 5 minutes. Add the arugala, cilantro, chipotle peppers and jalapeño, cook for 5 minutes. Add lime juice. Add the strained stock, bring to a boil, and cook for 3 minutes. Lower the heat to simmer, add the quinoa, red peppers and scallions, and cover. Simmer for 35 minutes.

While the soup is simmering, use two forks to shred the chicken. Pre heat oven to 375 and lay tortillas out on a baking sheet. Drizzle with olive oil and bake until crispy, about 10 minutes. When the soup has cooked for the full time, uncover, add the chicken and black beans, and adjust seasoning with salt if needed. Serve hot with toasted tortillas, avocado, cilantro, and goat cheese
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