Tuesday Dinner: Mexican Chicken and Lime Soup (Sopa de pollo y lima, or something like that)

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If I were to guess, I think The Wife would like it if I used the grill a few more times before the chill of autumn settles in. We have a detached garage that sits towards the end of our property. It seems like the din of fall makes the walk to and from the garage more like an arduous expedition rather than the same 40-step walk (from door to door) that I’ve done since assembling the grill in the spring.

2013-10-08 at 16-51-11(I would ask The Wife about all of this, but that would require us having a conversation about something other than The Kid or work. This is a seeming impossibility these days. And besides, we’re married. I don’t have to talk to her anymore.)

What I do know is that there are flavors that The Wife likes and those she loves. Cilantro falls into the later category. If she approved of such things, you would see her walking around with a wad of the pungent little leaves tucked into her lower lip like a hunk of Skoal.

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Tonight’s dinner was a metarecipe, pulled together from about six different versions I found online. The one thing they all had in common is that they could be assembled, from prep to table, in about one hour. It is a highly doable, intensely flavorful weeknight dinner.

WHAT WORKED: Chicken thighs. Chicken thighs are the king of meats.

WHAT DIDN’T WORK: The avocado. I don’t know what’s up, but the hass avocado I picked up on Sunday had all sorts of black splotches inside. I carved it all out, but was letdown by the offering.

WHAT DID THE WIFE SAY: “This is very good.” Stock answer from her, but she scooped three bowls full.


2013-10-08 at 17-13-09Mexican Chicken and Lime Soup
By Jared Paventi

  • 2 tbsp. extra-virgin olive oil
  • 1 onion, finely chopped
  • 6 to 8 cloves garlic, chopped
  • 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces
  • 48 oz. chicken broth
  • Packet of Goya Sazon, with culantro and achiote
  • Handful of fresh cilantro, stems removed and leaves chopped
  • Grated zest of one lime
  • Juice of 2 limes
  • Salt and pepper
  • 1 hass avocado, cubed

Heat olive oil in a Dutch oven over medium-high heat. Stir in the onion and garlic, cooking until the onion begins to brown, 5 to 7 minutes.

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Increase the heat to high. Use a wooden spoon to push the vegetables to the side of the pan and add the chicken. Cook until browned, about 5 minutes. Stir in the chicken broth. Bring to a boil, lower the heat, and simmer for 15 minutes.

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At the 8- or 9-minute mark, stir in the cilantro. At 10 or 11 minutes, add the grated lime zest. Add the lime juice with one minute remaining.

2013-10-08 at 17-33-58Season with salt and pepper. Serve hot and top with sour cream, shredded cheddar and/or crushed tortilla chips.


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