Spicy Bajan Chicken Soup Recipes

CATHERINE'S SPICY CHICKEN SOUP

Steps:

• In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
• In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

BAJA CHICKEN SOUP

Steps:

• Season chicken with salt and pepper. In a large saucepan, brown in a little oil on all sides. Remove, and set aside.
• Add onions, garlic, bell pepper, and jalapeno to pan. Saute until vegetables have softened. Add the cumin, coriander, chili powder, and oregano to pan. Cook and stir another minute.
• Add the broth, tomatoes, corn, and chicken. Bring soup to a boil, then reduce heat, and simmer for 20 minutes.
• Just before serving, stir in the lime juice and cilantro. Top with any or all of the garnishes.

SPICY BAJAN CHICKEN SOUP

Steps:

• In an 8-quart stock pot, heat grapeseed oil. Add chicken breast and thighs, curry powder, and tumeric. Sauté for 5 minutes, then stir in onions, garlic, and ginger; cook for another 3 minutes. Add the remaining ingredients and simmer for 40 minutes, until the vegetables are tender and the chicken thighs fall apart. Then, use the back of a spoon to rub the habanera pepper against the side of the pot to release flavor; remove pepper right away. Serve with brown rice or whole-wheat bread.