For today, though, I was challenged to make a quick weeknight soup. The winner to me would be last month's soup, which as a copycat Panera Tomato Basil Soup. It was really a quick one to put together and super tasty. But, since I cannot post the same thing twice, I stepped up to the plate!
Trying to slip a soup past Mr. T. when it is 112° might be tricky...but, I figured I would wow him with flavor! It worked. The first comment he made was in regard to how flavorful the soup was! Score!
A few years ago I made a Tomatillo-Braised Pork Loin by Rick Bayless. I loved every bite of it but the potatoes had an amazing flavor. I decided to capitalize on that and put together a Spicy Chili Verde Chicken Soup using the same method that was used in the Rick Bayless recipe.
I broiled the tomatillos and peppers and since this was a quick recipe, I put the potatoes on one end of the baking sheet and roasted them at the same time. The broiling took the most time. If you aren't up for a really spicy soup, then you might devein and seed the peppers!
We enjoyed this spicy soup even though it was a very warm day. I had thought about making some cornbread but decided the kitchen was warm enough. I served some great Honey Salted Cornbread Crisps, that I found at Trader Joe's, with it. It was just right.
Spicy Chili Verde Chicken Soup
1 pound tomatillos, remove husks and rinse
1/2 serrano, deveined, seeded
2 Tbsp olive oil
1 medium onion, diced (about 2 cups)
1 large garlic clove, minced
1/3 cup cilantro
2 cups chicken stock
10 baby red potatoes, scrubbed, cut into small pieces
1 15-ounce can small white beans, drained and rinsed
1 Tbsp fresh squeezed lime juice
2 cups rotisserie chicken, cut into small pieces
1 ear of corn, roasted, cut kernels from cob
Line a baking sheet with heavy duty foil. Place the tomatillos and peppers on one end. Place the small pieces of potato on the other end of the sheet.
Roast the potatoes, tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side — 4 or 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through. Cool and transfer everything but the potatoes to a food processor or blender, also pour any juices that have run out onto the baking sheet. Process until smoothly pureed. The potatoes may not be completely tender. They can finish cooking as the soup simmers after adding the chicken, beans and corn.
While the tomatillos, peppers and potatoes are in the boiler, prepare the remaining ingredients for the soup base.
Add the olive oil to a Dutch oven that has been heated over medium. When it is warm, add the onions. Saute until they are soft and transparent. Add the garlic and continue to cook for another 2 minutes.
Pour the tomatillo mixture into the Dutch oven. With an immersion blender puree the soup. Put the heat on medium-low to reheat the mixture. Add the chicken, potatoes, corn kernels and white beans. Simmer until the potatoes are tender. Add the lime juice. Season the soup with salt and pepper to taste.
Serve the soup with a dollop of sour cream, additional lime wedges and cilantro if desired.
The theme for this month's Saturday Soup Swappers is Quick Weeknight Soups. It is hosted by Amy at Amy's Cooking Adventures. Who wouldn't love to have a quick soup after a busy day at work and/or school?! Sometimes it is hard to have the energy to hit the kitchen after a busy day. This month's recipes are certain to help you out!
The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. All are welcome!