Chicken Albóndigas Soup
Yield:
4
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients
- 1 tablespoon pure olive oil
- 2 medium carrots, rough peeled and thinly sliced
- 1/4 cup minced onion
- 1 tablespoon minced red bell pepper
- 1 tablespoon minced poblano plus 1/2 poblano chili, seeded and thinly sliced
- 1 tsp minced garlic
- 1 lb. ground chicken
- 1 cup cooked rice
- 1 large egg, beaten
- 2 tablespoons tomato paste
- 3 tablespoons minced cilantro (divided)
- 1 tsp. cumin (divided)
- 1 tablespoon My Sage Gourmet’s Southwest Seasoning or Sassy Cilantro Blend
- 2 canned chipotle chilies in adobo, seeded and minced
- 1 pinch of Sea Salt and freshly ground pepper
- 4 teaspoons Better than Bouillon Roasted Chicken
- 1/2 cup corn kernels (A fresh ear of corn is preferable. Canned is ok but use low sodium and drain well)
- 1/2 cup finely diced seeded plum tomato
- ¼ cup sharp Cheddar or Jack cheese
- FOR GARNISH:
- Ripe/Firm Avocado-1/4 fruit (per serving)
- 1 tablespoons minced cilantro, lime wedges & shredded Cheddar
- Top w/ Tortilla chips
Instructions
- Heat olive oil in a medium skillet.
- Add carrots, onion, minced poblano, red bell pepper and garlic and cook over moderate heat until softened, about 4 minutes.
- Add 1/2 teaspoon coriander and cook until fragrant, about 1 minute. Scrape the mixture into a medium bowl and let cool.
- Add ground chicken to the bowl, along with the rice, egg, minced cilantro, tomato paste, My Sage Gourmet Southwest Seasoning Blend or Sassy Cilantro Blend, chipotles, and 1/4 teaspoon of pepper.
- Mix with your hands until thoroughly combined.
- Roll tablespoon sized meat into balls and set on a large plate.
- In a large saucepan, combine the chicken stock with the corn, tomato, sliced poblano and the remaining 1/2 teaspoon of cumin and bring to a simmer.
- Season lightly with salt and pepper and cook over moderate heat until the vegetables soften, about 5 minutes.
- Add the meatballs and cook over medium-low heat until firm and cooked through, about 5-7 minutes.
- Ladle the soup into large shallow bowls and garnish with the remaining cilantro, avocado and shredded cheese..
- Serve with the lime wedges and tortilla chips.
