In my house winter weather calls for warm, hearty soups full of my favorite spices (I should really find a way to order ground cumin in bulk) and meat, of course. This chunky chicken soup is kind of like a mild chile but lighter and packed with winter greens, which are totally hidden from the picky eaters. Serve with a spicy avocado lime toast for an extra something creamy and filling. Make ahead or pack for the week because this soup tastes better with time.
- 2 lb. skinless, boneless chicken thighs (fat trimmed off)
- 1 large yellow onion, diced into 1/2
- 2 garlic cloves, minced
- 1 Tbsp. adobe chile paste
- 1 Tbsp. ground cumin
- 2 Tbsp. light brown sugar
- 1/4 cup apple cider vinegar
- 1-24 oz. can of diced tomatoes
- 2 cups chicken stock + more for finishing soup
- 1 can kidney beans, drained
- 1 can pinto beans, drained
- 1 large bunch of Swiss Chard or another winter green
- To Garnish:
- Shredded cheddar cheese
- Chopped Scallions
- Spicy Avocado Toast: Bread of your choice
- 2 large avocados
- hot sauce
- 1 lime, juiced
- chia seeds, sprinkled on top
- Prepare all ingredients.
- In a large crock pot or dutch oven, heat 1/2 Tbsp. of olive oil or oil of your choice. On high heat, add in the chicken thighs and brown on both sides. Take out and reserve on a plate near by.
- Add in another 1/2 Tbsp. oil and the Chopped onions. Lower heat and stir to coat. Allow to cook down until translucent, stirring occasionally.
- Add in the chile paste, cumin, and brown sugar. Stir and allow to caramelize and brown on the bottom of the pan, about 4 minutes.
- Add in the apple cider vinegar, scraping the bottom of the pan to ensure you get off all of the bits that are stuck. Allow to cook down for another 2-3 minutes until the vinegar has been reduced by half.
- Add in the diced tomatoes and then the chicken. Add in the stock to ensure all of the chicken is covered.
- Cover and cook on low/medium heat for 45 min. – 1 hr. until the chicken is able to be shredded easily with a fork. Check occasionally to ensure it is not burning on the bottom of the pan. If it does seems to be sticking to bottom of the pan, turn down the heat.
- Serve immediately or reserve in an airtight container in the refrigerator or freezer.
- When ready to serve, take off heat and make the avocado toast. In a medium sized bowl, mash together the avocado and add in the lime juice and a pinch of salt. Stir and taste. Add in 1 tsp. hot sauce. Spread on toasted bread and top with additional hot sauce and chia seeds. Serve immediately.