Over the last ten days I've worked my tail off to build someone else's business; attended the Cuesta College Writers' Conference; spent time editing and submitting a story by a fellow JET Alumni for Sushi and Sake Magazine; stressed about my up-and-coming close of escrow and unexpected expenses; spent time with family and friends; and repeatedly driven to the far reaches of San Luis Obispo County, bringing local wineries a glimpse of exciting wine and film events that will transpire in March as we prepare for the 16th Annual San Luis Obispo International Film Festival. Sometimes I have to remind myself to eat.
This afternoon, as my run-down body screamed for some TLC and the paranoia of catching the swine flu increased every time I turned on the news, I decided to brew up a batch of tasty, anti-oxidant rich, spicier-than-hell chicken soup...guaranteed to scare off any bug that dared to attack my cells. I vaguely remembered a Rachael Ray recipe for Spicy Chicken Tortilla Soup that I used to enjoy and decided to throw a few key ingredients together to provide my weary body with a much-needed fiery elixir. Simple. Flavorsome. Beneficial. Be well!
SLO Spicy Fall Soup
Use organic ingredients whenever possible...
1 pound boneless, skinless chicken cut into bite-sized pieces
1 large sweet onion, chopped
6 cloves garlic, chopped
2 chopped chipotle peppers in adobe sauce
(buy a small can and freeze the remaining peppers)
28 oz. can crushed tomotoes
32 oz. vegetable or chicken broth
16 oz. mixed frozen vegetables of your choice
(I haven't had time to visit the farmer's market these past few weeks)
1 tablespoon dried oregano
3 tablespoons grapeseed oil (or extra virgin olive oil)
Salt & pepper to taste
Sautée onion, garlic, oil, salt, pepper, and oregano over medium heat in a large pot until onion is translucent (10 - 15 minutes). Add chicken and stir often for 10 additional minutes. Add remaning ingredients, stir well, and cover pot. Reduce to low heat and simmer for 45 minutes - 1 hour, stirring occasionally. Ladel into bowl and cool slightly before imbibing. This recipe will feed 4 - 6 people and pairs nicely with a loaf of heated whole-grain bread drizzled with olive oil. Leftovers freeze well, or let the flavors meld in the fridge overnight for an even tastier (and spicier!) lunch or dinner the next day.
Spicy on the tongue. Hot on the finish. Prepare to feel better.
All Text and Photos Copyright © 2009 by Elizabeth in SLO. All Rights Reserved.