Rick Bayless Mexican Chicken Soup Recipes

RICK BAYLESS' MEXICAN CHICKEN SOUP

Steps:

• In a 6-quart slow cooker, layer the carrots, garlic, sliced onion and half of the cilantro
• Sprinkle with the herbs
• Top with the chicken in a single layer
• Pour the Worcestershire sauce and 2 quarts water over the top, sprinkle with 1 teaspoon salt, cover and turn on high
• Your soup will be done in 4 to 6 hours, though you can hold it for longer
• (My slow cooker can be programmed to switch from high to a "keep warm" temperature for up to another 6 hours
• Some slow cookers click to "keep warm" automatically; others need to be switched manually
• ) About an hour and a half before you want to serve dinner, add the rice, turn the slow cooker to high, cover and cook until the rice is cooked through, about an hour
• Remove the chicken pieces, pull off the skin and discard, then pull the meat from the bones in coarse shreds
• Keep warm, covered with foil, in a low oven or microwave to warm just before serving
• Taste the soup and season with salt if necessary (it sometimes needs about 1/2 teaspoon)
• One of the hallmarks of this soup is little beads of golden chicken fat floating on the broth; if that's not to your taste, spoon them off
• Pull out and discard the cooked cilantro
• Chop the remaining fresh cilantro and rinse the chopped onion under cool running water
• Set them out on a serving plate with the chopped green chiles, avocado and lime
• Divide the chicken among warm bowls and ladle the soup over it
• Pass the garnishes for each person at the table to add al gusto

MEXICAN CHICKEN SALAD WITH GUACAMOLE

Steps:

• Marinade/Dressing: Heat the oil in a small skillet over medium heat. Add the garlic and chile, and cook until the garlic is soft and lightly browned, 2-3 minutes. Cool, reserving the oil.
• In a blender, add the lime juice, cilantro, 1 teaspoon salt, ½ teaspoon black pepper, and the garlic and chile oil. Purée until smooth. Lay the chicken breasts into a large baking dish; pour a third of the marinade on top, then use tongs to evenly coat the thicken. Marinate in the refrigerator for up to 1 hour.
• Heat a grill pan or gas grill to medium to medium-high heat. (Alternatively, start a charcoal fire and let it burn until the coals are medium-hot and covered with white ash.) Lightly brush the onion slices with oil and season with salt. Grill the onion slices and the chicken until the chicken is cooked through and the onion is well-browned, 5-6 minutes per side.
• Guacamole: Chop the grilled onion into small pieces and set aside in a bowl. Pit and peel the avocados; add the flesh to the onion. Add half the remaining Marinade/Dressing; then coarsely mash everything together with a potato masher, large fork, or the back of a spoon. Taste and season with salt, about ½ teaspoon.
• Salad: Put sliced romaine into a large bowl. Add about half the remaining Marinade/Dressing, and toss to combine.
• Assembly: Divide the dressed romaine among four plates. Dollop a portion of the guacamole into the center of each plate. Cut the grilled chicken into cubes and arrange over the guacamole. Sprinkle with cheese and drizzle with remaining Marinade/Dressing before serving.

MEXICAN ROASTED GARLIC SOUP

Steps:

• In a small pot, heat olive oil over medium-low and add garlic. When the oil begins lightly simmering (like champagne), lower the heat and cook for 15 minutes. Do not fry the garlic. By the end of cooking it should be soft and still white, not browned and crispy.
• Pour the oil and garlic through a mesh strainer, over a bowl. Lightly press the garlic with the back of a spoon to remove some of the excess oil.
• Transfer the garlic into a large saucepan and add the chicken broth. Cover and simmer over medium-low heat for 30 minutes.
• Set the garlic oil aside - this is good stuff! 3 tbsp of it will be used for the croutons, the rest can be refrigerated and used for dipping french bread, salad dressings, pasta sauces, etc.
• Preheat the oven to 325 degrees. Cut the bread into 1/4 to 1/2 inch dices. Lay the diced bread on a baking sheet and toast in the oven for 15 minutes. Sprinkle 3 tbsp of the garlic olive oil over the croutons, toss them to spread the oil evenly, and toast for 5 minutes more, until golden brown.
• When the soup has simmered for 30 minutes, turn the heat to low, and slowly pour in the beaten eggs, while stirring the soup.
• Divide the queso fresco, avocado, and tomato between 4 bowls. Ladle the soup on top.
• Let your guests add chipotle strips and croutons to taste.